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U. S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT ST ATIOlJa- BULLETIN NO. 162. 



A. C. TRUE, Director. 



STUDIES 

THE INFLUENCE OF COOKING UPON THE 
NUTRITIVE VALUE OF 3IEATS 

AT THE 

UNIVERSITY OF ILLINOIS, 

1903-1904. 



H. S. GKINDLEY, Sc. I)., 

Professor of General C/ionistrtf, Colh'ge of Srieixr, rniiemtt^f of TlUnoi^. 

AND 

A. D. EMMETT, A. M., 

Hesearch ChemL-t, Nutrition Investigations, Unirersitn of luiiiois. 



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WASHINGTON: 




GOVERNMENT PRINTING OFFICE, 




1905. 






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Book 1^!^ 



1 4 



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Oi>- 



U. S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 162. 



A. C. TRUE, Director. 



STUDIES 



\11 



THE INFLUENCE OF COOKING UPON THE 
NUTRFIIVE VALUE OF MEATS 

AT THE 

UNIVERSITY OF ILLINOIS, 
1903-1904:. 



H. S. GRINDLEY, Sc. D., 

Professor of (icncral Cheniistri/, College of Science, riiiversiti/ of Illinois, 
AND 

A. D. EMMETT, A. M., 

Research Chemist, Xutrition Livestigadons, Unirersity of Illinois. 




WASHINGTON: 

G O V E R X M F. NT P R I X T I X G OFFICE. 

1905. 






r)^ 



6^^ 



THE OFFICE OF EXPERIMENT STATIONS. 
STAFF. 

A. C. True, Ph. D., Director. 

E. W. Allen, Ph. D., Assistant Director and Editor of Experimod Station Record. 
W. H. Beal, B. a., M. E., Chief of Editorial Division. 

W. H. Evans, Ph. D., Chief of Division of Insidar Stations. 
Elwood Mead, D. E., Chief of Irrigation and Drainage Investigations. 
John Hamilton, B. S., M. S. A., Farmers^ Institute Specialist. 
Mrs. C. E. Johnston, Chief Clerk. 

XITKITIOX investigations. 

C. F. Langwortfiy, Ph. D., Editor and Ex2)ert in Nutrition. 

F. G. Benedict, Ph. D., In Charge of Hespiratiov Calorimeter Experiments, Middle- 
tovjn, Conn. 

K. D. Milner, Ph. B., Editorial Asmtant, Middletown, Conn. 

H. A. Pratt, B. A., Assistant in Dietary Studies, Middletown, Conn. 

C. D. Woods, B. S., Special Agent, Orono, Me. 

collaborators. 

H. S. Grindley, So. D., Professor of General Chemistri/, College of Science, University 
of Illinois. 

M. E. Jaffa, M. S., Assistant Frufessor of Agriculture, University of California. 

H. C. Sherman, Ph. D., Instructor in Analytical Chemistry, Columbia University. 

Harry Snyder, B. S., Frofessor of Chemistry, College of Agriculture, University of 
Minnesota. 

C. E. Wait, Ph. D., Frofessor of Chemistry, University of Tennessee. 



(2) 



D. ot 0. 



LETTER OF TRANSMITTAL 



U. S. Department of Agriculture, 

Office of Experiment Stations, 
Washington , D. C. , December W, 1905. 

Sir: I have the honor to transmit herewith a report of the investi- 
gations conducted in 1903-4 b}^ H. S. Grindley, professor of general 
chemistry at the College of Science of the University of Illinois; and 
A. D. Emmett, research chemist in the nutrition investigations of 
the same institution, in accordance with instructions from this Office. 
As in earlier work, Professor Grindley \s object has been to secure 
accurate information regarding the losses sustained w^hen meat is 
cooked in different ways, and the effects of cooking upon flavor, pala- 
tability, and nutritive value. 

In the course of the investigations, material aid has been rendered 
by Prof. Herbert W. Mumford, of the department of animal hus- 
bandr}^ of the Illinois Agricultural Experiment Station, and b}^ Prof. 
Isabel Bevier, of the department of household science, of the Uni- 
versity of Illinois. Acknowledgment should be made of the valuable 
assistance rendered by Miss E. C. Sprague, and Messrs. F. W. Gill, 
S. J. McGrath, and J. M. Barnhart. 

In the present bulletin, which is considered' a progress report, the 
details of fifty-one experiments are reported, in which studies were 
made of the nutritive value of different kinds and cuts of meat cooked 
in various ways. 

The investigations reported furnish data of practical as well as sci- 
entific interest, and it is recommended that the report be published as 
Bulletin No. 162 of this Office. 

Respectfully, A. C. True, 

Db'ector. 

Hon. James Wilson, 

Secretary of Agriculture. 



(3) 



CONTENTS. 



Page. 

Introduction 7 

Historical review 8 

Analytical methods 11 

Preparation and analysis of cold-water extracts of meat 12 

Methods of analyzing the broths 15 

Object and plan of the cooking experiments 16 

Cooking experiments Nos. 107-157 20 

Meats cooked by boiling 20 

Series I, experiment No, 107 20 

Series II, experiments Nos. 108, 109 22 

Series III, experiments Nos. 110-113 25 

Series IV, experiments Nos. 131, 132 31 

Series V, experiments Nos. 125, 126 34 

Series VI, experiments Nos. 114-116 37 

Meats cooked by boiling compared with those cooked by dry heat 41 

Series VII, experiments Nos. 117-120 : 41 

Series VIII, experiments Nos. 121-1 24 47 

Series IX, experiments Nos. 141-147 53 

Series X, experiments Nos. 150-156 63 

Meats cooked by dry heat and then by boihng 73 

Series XI, experiments Nos. 133-136 73 

Series XII, experiments Nos. 137-140 79 

Meats cooked by broiling — difference in surface and interior of sample 85 

Series XIII, experiment No. 157 85 

Meat juice and meat fiber cooked in different ways 87 

Series XIV, experiments Nos. 148, 149 87 

Beef bones cooked as in soup making 94 

Series XV, experiments Nos. 127-130 94 

Discussion of results 95 

Composition of uncooked meats 96 

Composition of meats cooked by boiling • 102 

Composition of meats cooked by roasting, broiling, sautcing, and frying.. 114 

Solubility of uncooked and cooked meats in cold water 121 

Composition of the cold-water extracts of uncooked meats 122 

Composition of the cold-water extracts of meats cooked by boiling. . . 129 
Composition of the cold-water extracts of meats cooked by roasting, 

broiling, sauteing, and frying 137 

The amount and nature of the nitrogenous constituents of uncooked and 

cooked meats 141 

Forms of nitrogen in uncooked meats 143 

Forms of nitrogen in meats cooked by boiling 150 

Forms of nitrogen in meats cooked by roasting, broiling, sauteing, 

and frying 162 

(5) 



Discussion of results — Continued. Pago. 

The losses involved in the boiling and stewing of meats 1 69 

The losses involved in the roasting, broiling, sauteing, and frying of meats. 176 

A study of meat broths and soaps 181 

Composition of complete meat broths 184 

Composition of clear, filtered meat broths 201 

Nitrogenous constituents of brotli 217 

Conclusions 228 



INFLUENCE OF COOKINCx UPON THE NUTRITIVE 
VALUE OF MEATS. 



INTRODTJCTION. 

In the United States there is a greater production of meat than in 
any other country in the world, our animal products being second 
only in importance to our cereal products. The reports of the census 
for 1900 show that the meats and meat products slaughtered and pre- 
pared that year by the wholesale packing houses of this country were 
worth at wholesale prices $779,000,000. It must be remembered that 
this does not include the value of the meat and meat products which 
passdirectl}^ through the hands of the butchers and other retailers, nor 
that of animals which the farmers and other consumers slaughter for 
their own use, so the total value of the meat and meat products would 
be considerably larger tlian the figure quoted. 

A detailed stud}^ of the results of 267 dietar}^ studies which have 
been made in America shows an average expenditure of 7.2 cents per 
man per day for meats. The cost of meat forms 37.2 per cent of the 
total cost of the food, and the meat furnishes 38.6 per cent of the pro- 
tein, 58.9 per cent of the fat, and 18.5 per cent of the total nutrients 
of the diet. Furthermore, available statistics show that we also con- 
sume more of this food than any other nation, the inhabitants of the 
United States annually using on an average about 120 pounds of meat 
per capita. 

Since it is evident that meats pla}- such an important role in com- 
mercial and domestic economy, it seems obvious that there is abundant 
reason to justify any study, howev^er extended, which will increase our 
knowledge of the nutritive and economic value of meats and their 
products. 

Investigations made from 1898 to 1903 at the University of Illinois 
under the auspices of this Office in cooperation with the universit}^, 
upon the nature and the extent of the losses which meat undergoes 
during the process of cooking, have ah'eady been published.^ In con- 
nection with those investigations a large number of experiments were 
made which had for their object the determination of the influence of 

«U. S. Dept. Agr., Office of Experiment Stations Buls. 102 and 141. 
(7) 



the cooking of meats upon their total dio-estibility, and upon the ease 
and a-apidity of their digestion, and the resuUs obtained, which have 
been described in part/' it is expected will soon appear in full as a 
bulletin from this Office. 

During the year 1903-4 the methods used in these studies have been 
in a number of wa^^s materialh^ extended in scope and moditied in 
form. The plan of the investigations has also been extended with a 
view to studying as complete!}" as possible the influence of different 
methods of cooking upon the nutritive value of meats and the charac- 
ter of the plwsical and chemical changes which take place in meats 
when the}" are cooked b}^ various common methods. It is the object 
of this bulletin to describe this work and to give in detail some of the 
results which have so far been obtained. 

The work here reported includes (1) thirty-one experiments made 
to determine the amount of the losses which result in the cooking of 
meats in hot water at different temperatures and for different lengths 
of time, a special feature being a detailed study of the nature of 
the nutritive constituents of the meats before and after cooking; 
(?) four experiments to estimate the amount and character of the 
losses which take place when meats are cooked by pan broiling 
and at the same time to find out the relation existing between the 
nutritive value of the raw and that of the cooked meats'; (3) three 
experiments to find what losses and changes in nutritive value result 
when meats are cooked by roasting; (4) six experiments to determine 
the losses and also the changes in nutritive value which meats undergo 
when the}" are cooked by sauteing, frying, gas broiling, and pot roast- 
ing; (5) three experiments to show the influence of the different meth- 
ods of cooking meats upon flavor and palatability, and (6) four experi- 
ments to determine the amount and nature of the substances which 
bones yield when cooked in hot water, as in making soup. 

HISTORICAL REVIEW. 

A review of chemical literature shows that many studies of the 
changes brought about in various proteids, fats, and carbohydrates by 
oxidation by heat or otherwise, and by treatment with water under 
pressure or other methods of hydration and by the action of different 
reagents have been undertaken which, properly considered, would 
throw light on the changies brought about by cooking. But appar- 
ently no attempt has as yet been made to collect and digest this widely 
scattered material. An extended search of the literature of the sub- 
ject indicates that comparatively few experimental investigations have 
been undertaken with the direct object of studying the chemical, histo- 
logical, and other changes which different foods undergo during the 
process of cooking. Considerable has been said by different writers 



«Univ. 111., Univ. Studies, vol. 1, No. 5, p. 1. 



reg'arding the effects of cooking upon nutritive value, and more espe- 
cially upon chemical composition and digestibility, but as a rule the 
statements are not accompanied by experimental data nor do the 
generalizations always show evidence of being based upon careful 
laboratory investigations. 

Many studies have been made with a view to ascertaining the 
chemical structure of different proteid bodies of animal and vegetable 
origin, and at the present time many investigators are working along 
these lines. The majority of the proteids studied, it seems fair to sa}^ 
are not those occurring in meats used as food, and the statement seems 
warranted that up to the present time little is definiteh^ known regard- 
ing the chemistry of uncooked meats, and still less regarding the 
complex changes brought about by different methods of cooking. 
Whatever is known, however, is of great interest and value, not only 
for itself but for the suggestions it offers for future lines of work. 

In 1895 Atwater^*^ compiled and studied the results of investigations 
on the changes brought about when meat and other foods are cooked. 
The experimental data regarding the effects of cooking on the compo- 
sition, digestibility, and nutritive value of foods were discussed, as 
well as data regarding the losses resulting during the cooking of 
meats, and also regarding the composition and nutritive value of broth. 

In Konig's* extended compilation of data relative to the chemistry 
of foods and food products, investigations are summarized which have 
to do with the cooking of food. That the amount of such data was 
limited is shown by the fact that the summary covers only 16 pages. 

The results of a number of studies, most of them carried on by 
American and English investigators, which add to our knowledge of 
the changes which take place when foods are cooked, have been pub- 
lished but are not included in either of the compilations just cited. 

The changes which take place in the carl )ohyd rates when sweet 
potatoes are baked was studied by W. E. Stone.'" 

Snyder, Frisby, and Br3^ant'' have reported determinations of the 
losses of nutrients resulting in the boiling of potatoes, carrots, and 
cabbage. Katherine I. Williams'' has studied in detail the chemical 
composition of cooked vegetal^les as served at the table. Voorhees,-^ 
Isabel Bevier,^/ Snyder,''' and Woods' have published results of investi- 
gations showing the losses involved in the process of bread making. 

«U. S. Dept. Agr., Office of Experiment Stations Bnl. 21, p. 91. 

&Chemie der Menschlichen Nahrungs- iind Gennssmittel. 4. ed., vol. 2, p. 1244. 

cBer. Deut. Chem. Gesell., 23 (1890), p. 1406; Agr. Sci., 14 (1890), p. 31. 

^ U. S. Dept. Agr., Office of Experiment Stations Bui. 43. 

« Jour. Amer. Chem. Soc, 26 (1904), p. 244. 

/U. S. Dept. Agr., Office of Experiment Stations Buls. 35 and 67. 

f/ U. S. Dept. Agr., Office of Experiment Stations Bui. 52. 

f'V. S. Dept. Agr., Offi<-e of p:xperiment Stations Buls. 67, 101, and 126. 

^ U. S. Dept. Agr., Office of Experiment Stations Bui. 85. 



10 

The chemistry of cooked meats, and the losses and chemical and 
phj^sical changes involved in the cooking of meats have also received 
some attention in recent j^ears. Schwenkenbecher "^ has made a special 
study of the composition of cooked foods, both animal and vegetable. 
Katherine I. Williams^ has analyzed a considerable number of sam- 
ples of cooked fish of different kinds. Allen ^ reported the results 
of the analysis of a number of different kinds of cooked meats which 
were made in his laboratory by A. R. Tankard. xVtwater,'' Grind- 
ley,^ Thudicum,-^' and Grindley and Mojonnier f'/ have made and reported 
investigations which show the nature and extent of the losses which 
meats undergo during cooking by the methods in common use. Offer 
and Rosenquist^* have studied the nature of the nitrogenous prin- 
ciples of poultry, fish, and different kinds of raw. cooked, and pre- 
served meats and in raw and fried veal. Isabel Bevier and Eliza- 
beth C. Sprague ^ have reported investigations regarding the influence 
of pans of different kinds and shapes, of time of cooking, of tem- 
perature, and of different shapes and size of cuts, upon the losses 
which occur in the roasting of beef. Grindley and Mojonnier J have 
studied the influence of the cooking of meats upon their total digesti- 
bility and upon their ease and rapidity of digestion. 

M. Rubner,^ in a recent publication, gives in brief a resume of 
researches which have been made in his laboratory upon the chemis- 
try, the cooking, and the nutritive value of meats. The results which 
were obtained will be referred to in detail in connection with the dis- 
cussion of several of the topics considered in this bulletin. 

The investigations carried on in Illinois in the past have been so 
largely devoted to the determination of the losses involved in the 
cooking of meats that the}^ have in the main only indirectly thrown 
new light upon the character and nature of the ph3^sical and chemical 
changes which meats undergo during cooking, and they have therefore 
given us only a little additional information regarding the nutritive 
value of cooked meats. The investigations reported in this bulletin 
were undertaken for the purposes of studying as thoroughly as possi- 
ble the changes in nutritive value which meats undergo during the 
process of cooking. 

«Inaug. Diss., Marburg, 1900. 

bJour. Chem. Soc. [London], 71 (1897), p. 649. 

c Commercial Organic Analysis, Philadelphia, 1898, vol. 4, p. 275. 

^N. Y. State Com. Lunacy, Ann. Rpt, 11 (1900). 

eU. S. Dept. Agr., Office of Experiment Stations Bui. 102. 

/The Spirit of Cookery, London, 1895. 

(fJJ. S. Dept. Agr., Office of Experiment Stations Bui. 141. 

/i Berlin. Klin. Wchnschr., 36 (1899), pp. 937, 968, and 1086. 

* Illinois Station Circ. 72. 

.7 Univ. 111., Univ. Studies, vol. 1, No. 5, p. 1. 

*E. von Leyden. Handbuch derErnahrun;>;stherapie. Leipsic, 1903, 2. ed., p. 84. 



11 



ANALYTICAL METHODS. 

In order to investigate the nature of the physical and chemical 
changes which occur in the cooking of meats, the ordinary methods 
for the proximate anal3^sis of foods are not sufficient. Thus, when 
meat is boiled, the mere determination of the water, protein, fat, and 
ash in the broth and also in the meat before and after cooking does 
not give a sufficient amount of information regarding the proximate 
principles which the}^ contain. Further, there are serious objections 
to the customar}^ preliminar}^ preparation of air-dried samples, because 
this procedure produces fundamental changes in the proteid constitu- 
ents and undoubtedly affects to some extent the nature of the fats and 
probably also that of the organic extractives. The changes which air 
drying brings about in the proteids prevent subsequent separation and 
examination of these substances, since they are for the most part, if 
not entirely, rendered insoluble by this treatment. Since the investi- 
gations here reported seemed to necessitate a study, of the water 
extracts of raw and cooked meats in order to distinguish more com- 
pletely between their proximate constituents, it seemed desirable to 
analyze the fresh substance of the meats without tirst preparing an 
air-dried sample according to the usual practice. 

In former investigations" carried out in this laboratory an effort was 
made to adapt the ordinary methods to the anah^sis of the fresh sub- 
stance of both raw and cooked meats without preliminary air drying. 
At that time the results obtained were not as satisfactory as were 
desired. Further work has been done, and it is believed that the 
various modilications here introduced in the details of the ordinary 
method have produced more accurate results. 

In general, the method used follows the outline of procedure recom- 
mended by the Association of Official Agricultural Chemists,^ with 
such modilications as were described in a former bulletin of this Office,^" 
together with further changes of details which have been found neces- 
sary when the fresh substance of meats is used instead of the air-dried 
material. Only these last changes need be described here. Much 
care was taken in preparing and thoroughl}^ mixing the samples for 
analysis. In every case the weighings were made by difference, a 
glass-stoppered weighing bottle being used. For the determination 
of water the samples were weighed in glass tubes with filter-paper 
bottoms, such as are ordinarily" used in ether extraction of fat by the 
Johnson method.'^ In cases where the meat w^as rather fat, filter blocks 
made of fat-free paper were first put into the tubes, the tubes and their 

« U. S. Dept. Agr., Office of Experiment Stations Bnl. 102. 
& U. S. Dept. Agr., Division of Chemistry Bui. 46, revised. 
<^U. S. Dept. Agr., Office of Experiment Stations Bui. 141. 
dAmer. Jour. Sci., 13 (1877), p. 190. 



12 

contents were dried at first veiy slowly in a water oven at a low tem- 
perature, and the determination then continued as usual. 

The fat was determined b}^ extracting with anhydrous ether the dried 
samples remaining after the estimation of water. After twenty-four 
hours' extraction the samples were removed and intimately ground 
with ignited sand, then transferred again to the moisture tubes, which 
were looseh^ plugged with fat-free cotton to prevent any of the material 
from being mechanically carried into the flasks, and the extraction 
continued for twelve hours. The usual Kjeldahl method was used for 
the determination of the total nitrogen, special care being taken in 
transferring the weighed meat to the Kjeldahl flask that none of the 
material should adhere to the neck. In the distillation it was found 
that pumice stone was preferable to granulated zinc, as experiments 
made in this laboratory show that zinc reduces some forms of nitrogen 
compounds which are alwa3'S present in the ordinary alkali, and thus 
introduces a slight error. The ash was determined as usual, but much 
care was taken to heat the mulfle ver}- slowly and gradually at first so 
as to prevent loss by sputtering. 

A careful and thorough test of this method for the direct determina- 
tion of water, fat, nitrogen, and ash in the fresh substance of meats 
has demonstrated its accuracy, and it may be considered of unques- 
tionable advantage in these iuA^estigations or others of similar nature. 

PREPARATION AND ANALYSIS OF COLD-WATER EXTRACTS OF 

MEATS. 

As has already been said, in order to learn \'ery nmch regarding the 
chemistry of the cooking of meats it is necessary to distinguish much 
more completely between their proximate principles than is done by 
the ordinary methods of analysis. It was believed that in the meat 
investigations here reported, as well as in future work, this could be 
best accomplished by studying the cold-watei'^extracts of meats. After 
much preliminar}^ experimenting (which it is not necessary to describe 
in this connection), a method of preparation and analysis of the cold- 
water extracts of meats was elaborated and adopted. Since, so far 
as the authors are aware, no method has been as yet proposed or 
described for so complete an analysis of meats and other foods, the 
method used is described here in detail. 

The uncooked or cooked meat was cut into small pieces and then 
passed three times through a small sausage mill or meat cutter. After 
each grinding, the mill was cleaned and the meat thoroughly mixed. 
Three portions, of 30 to 33 grams each, were then weighed, the meat 
being thoroughly mixed each time before any of it was removed. 
Each lot of 30 to 33 grams was distributed as equall}" as possible 
between six small beakers. The samples were moistened with a little 



13 

distilled water and all lumps broken up with a glass rod. Fift}^ cubic 
centimeters of water was then added to each beaker and the contents 
stirred thoroughly for fifteen minutes. After the insoluble residue 
had been allowed to settle for three to live minutes, the liquid from each 
beaker was decanted through filters into 250 cubic centimeter flasks. 
The insoluble portion was thoroughly drained and then 25 cubic cen- 
timeters of water was added. The water and residue were thoroughly 
stirred for seven to eight minutes, and, after settling, decanted upon the 
same filter as before. This treatment was continued, 25 cubic centime- 
ters of water being used each time, until the filtrate from each portion 
of meat measured about 230 cubic centimeters. The material on the 
filters was allowed to drain completely after each extraction. After 
the last extraction the entire content of each beaker was thrown upon 
the filter and, when drained, was washed twice with a small quantity 
of distilled water. Each flask was rinsed twice with water, after 
which the filtrates were combined and diluted to 5 liters. 

Determhiation .of total solids and ask. — Portions of the filtrate of 
100 cubic centimeters each were evaporated to dryness in weighed 
platinum dishes. The residues were dried in a Avater oven for one hour 
or until the weight of eacli was approximately constant. The dried 
residues were ignited carefully o\'er a free flame at a very low red heat 
until colorless or nearly so. The ash was w^eighed quickly, reheated, 
and again weighed. This treatiiuMit was repeated until the weight 
was constant. 

Detcrini7iatio7i of total nltnxjm. — Portions of 100 cubic centimeters 
each were used to determine the nitrogen by the usual Kjeldahl 
method. Dilute standard solutions (about one-fifteenth normal) were 
used for this part of the work. 

Determination of nitrogen precipitated in the form, of coagulated 
proteids in neittral solution. — Portions measuring 200 cubic centi- 
meters were evaporated upon the water bath to a volume of about 40 
cubic centimeters. The solution was then exactly neutralized with 
decinormal sodium hydroxid solution, litmus paper being used as 
indicator. The neutral solutions were warmed upon the water bath 
for ten minutes, then filtered at once, and the coagulated residues 
washed thoroughly with hot water. The nitrogen in the residues was 
determined, much care be'ing taken to remove all the coagulated 
proteid from the beakers. 

Deter nilnat Ion of nitrogen precipitated as alhumoses hy zinc sul- 
phate. — The filtrates and washings from the above determinations of 
coagulable proteid were evaporated upon the water bath to a volume 
of 80 cubic centimeters and allowed to cool. One cubic centimeter of 
50 per cent sulphuric acid was added and the solution completely satur- 
ated with crystallized zinc sulphate. The solution was heated upon a 
water bath with constant stirring until perfectly clear, allowed to stand 



14 

twelve hours and then filtered, after which the precipitate was thor- 
oughly washed with a saturated solution of zinc sulphate, slightly acid- 
ified with sulphuric acid. The nitrogen in the precipitate was then 
determined. 

Determination of nitrogen jyrecip Hated hy tannin and sodiiDii chlo- 
rid. — Measured portions of 200 cubic centimeters each of the cold-water 
extract were transferred to 250 cubic . centimeter measuring fiasks 
and 1 gram of pure sodium chlorid and 5 cubic centimeters of a solu- 
tion containing 12 per cent of tannin were added. The solution was 
then diluted to 250 cubic centimeters, allowed to stand twelve hours, 
filtered through a dry filter, and the nitrogen determined in a measured 
volume (200 cubic centimeters) of the filtrate. 

Determination of nitrogen precipitated hy phosj)hotungstlc acid from 
a cold solution . — Measured amounts of 200 cubic centimeters each of 
the cold-water*extract were transferred to 250 cubic centimeter meas- 
uring flasks, with 5 cubic centimeters of 50 per cent sulphuric acid 
and 10 cubic centimeters of phosphotungstic acid solution (prepared 
as directed by Wiley).'' The solution was then diluted to 250 cubic 
centimeters, allowed to stand twelve hours, filtered through a dry filter, 
and the nitrogen determined in 200 cubic centimeters of the filtrate. 

Determination of nitrogen precipitated hy phos2}Jtotu7igstic acid from 
a hot solution. — Measured portions of 200 cubic centimeters each of 
the cold-water extract were treated with 5 cubic centimeters of 50 per 
cent sulphuric acid and then heated to rapid boiling. A slight excess 
(10 to 15 cubic centinieters) of phosphotungstic acid solution was added 
and after boiling getitly for five minutes the hot solution was filtered. 
The precipitate was washed thoroughly with boiling water and then 
the nitrogen which it contained was determined. 

Determinatloi} of nitrogen precipitated hy Sti(tzer\s reagent. — Meas- 
ured amounts of 200 cubic centimeters of the cold-water extract each 
were placed in 250 cubic centimeter measuring flasks and 3 cubic cen- 
timeters of Stutzer's reagent was added. The solution was then 
dilmted to 250 cubic centimeters, thoroughl}^ mixed, allowed to stand 
twelve hours, filtered through a dry filter, and the nitrogen determined 
in measured portions (200 cubic centimeters) of the filtrate. 

Determination of nitrogen as arnnionla. — Portions of 200 cubic cen- 
timeters each of the cold-water extract were distilled with magnesium 
oxid in the form of milk of magnesia and the ammonia thus liberated 
was determined in the usual wa^ . 

Determination of nitrogen compounds prrecipitated directly hy 
hro7nln.^ — Portions of 200 cubic centimeters each of the cold-water 
extract were transferred to Kjeldahl digestion flasks, acidified with 2 

« Principles of Agricultural Analysis, vol. 3, p. 454. 

^ This determination has recently been discontinued, as bromin has been proved to 
be an unreliable precipitant for proteids. 



15 

cubic centimeters of normal hydrochloric acid, and then treated with a 
slight excess of bromin while being vigorously shaken. The mixture 
was allowed to stand twenty-four hours, then filtered, and the precip- 
itate washed thoroughly with water saturated with bromin. The nitro- 
gen was then determined in the precipitated proteid. 

Determination of nitnKien })recipltatedl)y hromin in the filtrate from 
the zinc sulphate jyrecipitate.^^ — The zinc sulphate liltrate was diluted 
with" an equal volume of water and 2 cubic centimeters of normal 
hydrochloric acid was added. The precipitation with bromin was 
continued as in the determination described above. 

METHODS OF ANALYZING THE BROTHS. 

The methods used in analyzing the broths in the experiments here 
reported are fundamentally the same as those described in previous 
bulletins of this Office.^ Nevertheless, as the}^ differ in some of the 
details, a brief outline of them is here given. Upon removing the 
cooked meat from the vessel in which it was boiled, the hot broth was 
immediately filtered through a sieve with circular openings of 1 milli- 
meter. The residue in the sieve, consisting chiefly of fragments of 
meat, was added to the cooked meat. The broth was rapidl}^ cooled 
to about \^^ C. and strained through a piece of cheese cloth previously 
washed with water, alcohol, and ether. By this means most of the 
suspended coagulated albumin and nearlj^ all of the solidified fat were 
separated. This coarse residue, after being washed with cold water, 
was dried and analyzed, first the fat and then the nitrogen being 
determined. The filtered broth was diluted with water to a definite 
volume and after thorough mixing six portions of 250 cubic centi- 
meters each were filtered through ash-free filters. In this manner a 
clear broth was obtained. The solid material collected upon the filters 
was designated as ''fine residues,'' and the ash, nitrogen, and fat in 
these residues were determined in duplicate. The. total solid matter, 
ash, proteid nitrogen, nonproteid nitrogen, a'nd extractives in the clear 
filtered broths were determined by the methods described above for the 
analysis of the cold-water extracts of meats, and in addition, in 
order to get if possible a further insight into the nature of the nitrog- 
eneous constituents present in broths and to study and compare 
methods for determining these bodies, the following determinations 
were made: Nitrogenous compounds precipitated by bromin directl}^; 
nitrogenous constituents precipitated by tannin and sodium chlorid; 
compounds of nitrogen precipitated b}^ phosphotungstic acid in the 
cold; nitrogenous substances precipitated by phosphotungstic acid in 



'' This determination has recently been discontinued, as bromin has been proved to 
be an unreHable precipitant for peptones. 

& U. S. Dept. Agr., Office of Experiment Stations Buls. 102 and 141. 



16 

boiling solutions; nitrogenous bodies precipitated by Stntzer's reagent, 
and nitrogen as ammonia or its compounds. The methods used in 
making these determinations in broths were similar to those 
described above for their determination in the cold-water extracts. 

OBJECT AND PLAN OF THE COOKING EXPERIMENTS. 

The object of the experiments here reported, expressed briefly and 
concisel}^ was to stud}^: (1) the losses resulting from different proc- 
esses of cooking; (2) the influence of cooking on the composition and 
nutritive value of meats; (3) the nature of the changes in composition 
resulting when meat is cooked by difl'erent methods; and (4) the 
nature of the water extracts of raw and cooked meats. 

In planning the work it was naturally found that the results of one 
experiment might help toward the solution of several of these prob- 
lems, and the question of their classification was thereby rendered 
complex. For instance, the main purpose of Series VIII was to test 
the difterences between the changes occurring in different cuts of 
meat all cooked b}^ the same method, and in the flrst three experi- 
ments (Nos. 121-123) three different cuts of beef were boiled in 
exactly similar ways. But in the fourth experiment (No. 124) the 
purpose was to stud}^ the differences i)roduced ])y different methods 
of cooking on the same cut, and a piece of meat like that l)oiled in 
experiment No. 123 was pan broiled. Thus experiment No. 123 
really belongs to two separate series, but for convenience l)oth are 
included in one series. The classitication tinally adopted is based on 
the kind of meat and the method of cooking rather than upon chrono- 
logical sequence. If the results of any individual experiment can 
advantageoush^ be used in connection with another series, reference 
can be made to it by number, as will be done in later sections of this 
bulletin. 

Although the method of cooking is not the most important feature 
of all these experiments, it is nevertheless one from which many sig- 
nificant deductions can be drawn. Boiling, pan broiling, roasting, 
sauteing, frying, gas broiling, and pot roasting were the methods 
employed. They were essentialh^ the same as those described in a 
previous bulletin of this Office,'' any minor variations being given 
with the individual experiments. In experiments Nos. 119, 124, 142, 
and 151 the samples were pan broiled; in Nos. 120, 147, and 156 the}^ 
were roasted; in Nos. 141 and 150, sauteed; in No. 143, fried; in No. 
152, gas broiled: and in Nos. 146 and 155, pot roasted. In the 
remaining experiments (Nos. 107-118,121-123, 125, 126, 131-140,144, 
145, 153, and 154) the meats were cooked by boiling, and a detailed 
description of this method is here given, partly to explain the somewhat 

«U. S. Dept. Agr., Office of Experiment Stations Bui. No. 141. 



17 

complicated processes by which the complete results were obtained 
and partly because of the special importance of the broths so produced. 

There is considerable variation in the way in which the terms 
"boiling," '' stewing," and "simmering" are used. In the present 
investigation, as was the case in earlier work, the term "boiling" 
has been used to cover cooking in hot water at any temperature; how- 
ever, in every case the temperature of the water during cooking 
has been recorded, so it will not be difficult, should it at any time be 
desirable, to decide whether the meat was cooked by stewing, simmer- 
ing, or true boiling. 

The steps which were taken in developing the experimental methods 
for determining the losses of nutrients and the chemical and nutritive 
changes which result in the cooking of meats by boiJing have been 
given in full in previous publications from this Office.^ It is, how- 
ever, necessary to say in this connection that in cooking meat in hot 
or in boiling water it was found that there was no appreciable loss of 
nutritive material by volatilization, but that practicall}^ all the nutrients 
removed from meat b}^ this method of cooking passed into the result- 
ing broth. In reporting the results of these investigations all material 
separated from the meat during the cooking, whether mechanically or 
by solution, has therefore been designated " loss" b}^ cooking. The 
material thus removed, however, is not necessarily an actual loss from 
the standpoint of household economy if the broth is used as soup or is 
otherwise consumed as food. 

In each cooking experiment one sample of meat was reserved 
uncooked for direct analysis. The portions cooked were weighed 
before and after cooking, and the difference in each case was taken 
as representing the total loss in weight I'esulting from the process of 
cooking. The matei"ial lost consisted partly of water and partly of 
nutritive ingredients contained in the broth. The broth was analyzed 
by the methods given above (see pages 15, 16), the proteid, fat, ash, 
and organic extractives, both nitrogenous and nonnitrogenous, being 
determined. The total loss in weight minus the weight of these 
ingredients in the broth was assumed to represent the quantity of 
water removed from the meat in cooking. The cooked meat was then 
analyzed and the amount of each nutrient in it was added to that in 
the broth and the sum taken as the amount of the nutrients in the raw 
meat. This was found in everj^ case to correspond so closel}^ to the 
figures obtained by the direct analysis of the uncooked samples that 
it seemed fair to include the results of the two methods in one table, 
as has been done in the report of the experiments. From these 
amounts and the amounts in the broth the percentage loss of each 
ingredient was calculated. 



«U. S. Dept. Agr., Office of Experiment Stations Buls. 102 and 141. 
11480— No. 162—06 2 



18 

The calculation and interpretation of the results of the experi- 
ments may be illustrated by the following examples: In experiment 
No. 108 (p. 22) the weight of the meat before cooking was 1,000 grams 
and the weight of the cooked meat 534.51 grams. The total loss in 
weight was therefore 165.16 grams, which is equivalent to a loss of 
46.55 per cent of the weight of the original meat. 

The chemical composition of the edible portion of the meat before 
and after cooking and also of the resulting broth is shown in Table 8 
(p. 23). The composition of the uncooked beef round was found by 
direct analj^sis to be: Water 74.01 per cent, proteid 19.63 per cent, 
nitrogenous extractives 1.37 per cent, nonnitrogenous extractives 1.72 
per cent, fat 3.19 per cent, and ash 1.18 per cent. The same table 
shows that the composition of the cooked beef round from another 
similar sample analyzed after cooking was: Water 59.01 per cent, pro- 
teid 36.27 per cent, nitrogenous extractives 0.33 per cent, nonnitrog- 
enous extractives 0.45 per cent, fat 4.38 per cent, and ash 0.50 per 
cent. The percentage composition of the complete broth reckoned on 
the basis of the total weight of uncooked meat from which it was made 
as shown by this same table is, proteid 0.64 per cent, nitrogenous 
extractives 1.06 per cent, nonnitrogenous extractives 1.36 per cent, 
fat 0.61 per cent, and ash 0.76 per cent. 

The results of these anal3^ses of the raw and cooked meats and the 
broth have been calculated to the water-free basis and the values thus 
obtained are given in the same table (No. 3). 

The quantities of the nutrients in the uncooked and cooked meats 
and the broth, which are soluble in water, are also given in Table 3, 
section B. Referring to this table, it will be seen that before cooking, 
the beef round used in this experiment, or a sample so similar as to 
be comparable, contained the following nutrients which were soluble 
in cold water: Proteid, 2.77 per cent; nitrogenous extractives, 1.37 
per cent; nonnitrogenous extractives, 1.72 per cent; fat, none; ash, 
0.98 per cent; making a total of 6.84 per cent. On the other hand, 
the same beef round, after cooking b}^ boiling in water as already 
described, contained the following percentages of soluble nutrients: 
Proteid, 0.38; nitrogenous extractives, 0.33; nonnitrogenous extract- 
ives 0.45; fat, none, and ash, 0.29; making a total of only 1.45 per 
cent of material soluble in cold water. 

In like manner the quantity of soluble constituents in the broth as 
actually determined by analysis is given in the same table. The 
amounts of the water-soluble constituents which occur in the meats 
and the broth have been calculated to the water -free basis, and the 
results are also reported in Table 3. Finally, the nutrients in the raw 
and cooked meats and in the broth which are insoluble in cold water 
are given in section C of the table. 

In Table 4, giving the final results of cooking experiment No. 108, 



19 

it will be noticed that the total nutrients in the cooked meat are, water 
315. -iS grams; proteid, 193.88 grams; nitrogenous extractives, 1.76 
grams; nonnitrogenous extractives, 2.41 grams; fat, 23.41 grams, and 
ash, 2.67 grams. The entire amount of water in the cooked meat was 
found by multiplying the weight of the cooked meat (534.54 grams) 
by the percentage of water (59.01) found in the cooked meat, which 
gave 315.43 grams. By similar calculations the weights of proteid, 
nitrogenous extractives, nonnitrogenous extractives, fat, and mineral 
matter (ash) in the entire cooked meat were obtained. 

In the next line of Table 4 there is given the weight of nutrients in 
the broth resulting from the cooking of meat No. 1641. These values, 
with the exception of the data for water, were obtained directly by 
the chemical analysis of the original Complete broth. In other words, 
by analysis of the entire broth resulting in this experiment, it was 
found that it contained 6.42 grams of proteid, 10.63 grams of nitrog- 
enous extractives, 13.59 grams of nonnitrogenous extractives, 6.09 
grams of fat, and 7. 57 grams of ash. The sum of these five quantities, 
44.30 grams, represents the total nutrients in the entire broth. This 
quantity, subtracted from 465.46 grams, the total loss in weight result- 
ing in cooking, gives 421. 16 grams, the amount of water removed from 
the meat during the cooking. 

In the third line of Table 4 are given the weights of the nutrients in 
the uncooked meat used in experiment No. 108. These data were 
obtained by adding the weight of each nutrient in the cooked meat to 
the weight of each nutrient found in the broth. The uncooked meat 
(No. 1640) weighing 1,000 grams, may therefore be said to contain 
736.59 grams of water, 200.30 grams of proteid, 12. 39 grams of nitrog- 
enous extractives, 16 grams of nonnitrogenous extractives, 29.50 
grams of fat, and 10.24 grams of ash. It should be noted that these 
figures are obtained by computation from the anal3^ses of cooked meat 
and broth from sample No. 1641, rather than b}^ direct analysis of 
sample No. 1640. But by comparing them with the percentages 
obtained b}^ direct anal3^sis of sample No. 1640, given in Table No. 3, 
it will be seen that the differences are so slight as to be practically 
negligible. 

The tabulated statement of the several experiments also shows the 
amount of each nutrient remaining in the cooked meat, and the amount 
of each nutrient found in the resulting broth, expressed in percent- 
ages of the total weight of each nutrient contained in the original 
meat. Thus in the experiment in question. No. 108, the weight of 
water (315.43 grams) found in the cooked meat was divided by the 
total weight of water (736.59 grams) contained in the uncooked meat 
and then nuiltiplied by 100, which gave the percentage of water (42.82) 
originall}^ contained in the uncooked meat, which still remained in the 
cooked meat. In the same way, the percentage of water contained in 



20 

the broth or removed during the cooking was obtained b}^ dividing the 
weight of water (421.16 grams) found in the broth by the total weight of 
water (736.59 grams) contained in the uncooked meat and then multi- 
plying by 100. 

Similar calculations serve to show the percentages of proteid, nitrog- 
enous extractives, nonnitrogenous extractives, fat, and ash remain- 
ing in the uncooked meat, and the percentages of these same nutrients 
w^hich enter the broth during the cooking. In this experiment (p. 24) 
the following percentages of nutrients of the original uncooked meat 
were found in the cooked product: Water 42.82, proteid 96.79, nitrog- 
enous extractiA^es 14.20, nonnitrogenous extractives 15.06, fat 79.35, 
and ash 26.07. The broth contained the following percentages of the 
nutrients of the original uncooked meat: AVater 57.18, proteid 3.21, 
nitrogenous extractives 85.80, nonnitrogenous extractives 84.94, fat 
20.65, and ash 73.93. 

Finally, the table for each experiment gives the percentage of total 
amounts of each nutrient in the uncooked meat which is found in the 
broth. Again, referring to experiment No. 108, the last row of figures 
in Table 4 gives these data. For example, the weight of water (421.16 
grams) in the broth is divided by the weight of the uncooked meat 
(1,000 grams), and the quotient multiplied by 100 gives the percentage 
of water (42.12) which is removed b}- cooking, calculated on the basis 
of the total weight of uncooked meat. In the same manner, b}^ 
dividing the weight of proteid (6.42 grams) in the broth by the weight 
of the uncooked meat (1,<)00 grams) and multiplying the quotient by 
100, the product 0.64 represents the percentage amount of nitrogenous 
matter in the broth in terms of the weight of the uncooked meat. 

COOKING EXPERIMENTS NOS. 107-157. 

Each series of experiments is preceded by a short statement giving 
its purpose and general plan. The individual experiments then follow, 
and the kind and amount of meat used, the method and time of cooking, 
and ?ii\y other necessary facts or observations are in every case recorded 
in full. Preceding the tabular statement of the details of each experi- 
ment, is a paragraph giving the weight of the raw and the cooked 
meat, and the actual and percentage loss of weight I'esulting from the 
cooking. 

MEATS COOKED BY BOILING. 

Series I. — Experiment No. 107. 

In this experiment the meat was cooked in water kept at the boiling 
point. The lean beef round which was used was freed from all bone 
and visible gristle and fat, cut into pieces 0.5 to 0.75 inch thick and 0.75 
mch to 1.25 inches long and after being thoroughly mixed was divided 



21 

into two portions; one (sample No. 1639) being cooked and the other 
(No. 1637) anal^^zed raw. Investigations made in this laboratory have 
shown that by such treatment two samples of meat practically alike in 
chemical composition may with care be obtained from the same cut. 
The first portion, cut into cubes (sample No. 1639), was placed in 2,000 
cubic centimeters of vigorously boiling distilled water. The addition 
of the meat reduced the temperature of the water to 90° C, but it was 
raised to the boiling point again in five minutes, and the cooking con- 
tinued for five hours and fifteen minutes at this temperature. The 
fibers of the cooked meat had a slightly pink color, and separated 
very easily, but were tough and not easily cut through. During the 
cooking a considerable quantity of shreds separated and settled to the 
bottom of the kettle. 

The weight before and aftei* cooking was as follows: 

Weight of meat before cooking grams . . 1 , 000. 00 

Weight of meat after cooking do 541, 36 

Loss in weight in cooking do 458. 64 

Loss in weight in cooking per cent. . 45. 86 

Tables 1 and 2 show the results of the experiment. 

Table 1. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 107. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1637 
1639 
1639 

1637 


ON FRESH BASIS. 

Beef, round, uncooked 

Beef, round, cooked 

Broth ( percent uncooked meat ) 

ON WATER-FREE BASIS. 

Beef, round uncooked 


Per ct. 

59. 68 


Per ct. 

19.01 

34.29 

.51 

77.68 
85. 04 
2.10 


Per ct. 
1.08 

.48 
.89 

4.41 
1.19 
3.63 


Per ct. 
2. 22 
1.19 
1.25 

9.07 
2.95 
5.11 


Per ct. 

(«) 
(«) 
0.74 

(«) 


Per ct. 
1.19 
.79 
.67 

4.86 
1.96 
2.72 


Per ct. 
4.06 

(a) 
(a) 
16.59 


Per ct. 
3.390 
5.640 
.367 

13. 854 


1639 






13. 988 


1639 


Broth ( percent uncooked meat ) 




1.499 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1637 
1639 



1637 
1639 
1639 



FRESH BASIS, 



Beef, round, uncooked 

Beef, round, cooked 

Broth ( percent uncooked meat) 

ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (percent uncooked meat ) 



11.27 4.41 
2.40 1.19 
1. 40 3. 63 



2.22 
1.19 
1.25 



9.07 
2. 95 
5.11 



0.98 
.50 



4.00 
1.24 
2.72 



3.14 
3.15 



28.75 
7.78 
12.85 



5.229 
.766 



ci Determination lost. 



22 



Table 1. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, expenment No. 107 — Continued. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Asli. 


Total 

solid 

matter. 


Total 


ratory 
No." 


Nitiog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1637 


ON FRESH BASIS. 

Beef, round, uncooked 


Per ct. 


Per ct. 

16.25 

33.32 

.17 

66.41 

82.64 

.70 


Per ct. 









Per ct. 









Per ct. 
0.74 

(«) 
(«) 
3.03 


Per ct. 
0.21 
.29 

.86 


Per ct. 
(«) 
(«) 
0.91 

(n) 


Per ct. 
2.600 


1639 


Beef, round, cooked 




5.331 


1639 
1637 


Broth(percent uncooked meat) 

ON WATER-FREE BASIS. 

Beef, round, uncooked 




.028 
10. 625 


1639 


Beef round cooked 




13 222 


1639 


Broth (percent uncooked meat) 




.113 



a Determination lost. 
Table 'l.—Residts of cooking {boiling) experiment No. 107. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No.' 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1639 


Weight of nutrients: 

In cooked meat 


Grams. 
323. 08 
418. 03 
741.11 

Per cent. 
43.59 
56.41 

41.80 


Grams. 

185. 63 

5.15 

190. 78 

Per cent. 
97.30 
2.70 

.52 


Grams. 
2.60 
8.88 
11.48 

Per cent. 
22.65 
77.35 

.89 


Grams. 
6.44 
12.50 
18. 94 

Per cent. 
34.00 
66.00 

1.25 


Grams. 

C) 
Per cent. 

0.74 


Grams. 
4.28 


1639 




6.66 


1637 


In uncooked meat 


10.94 


1639 


Proportion of nutrients: 
In cooked meat 


Per ct. 
39 12 


1639 




60.88 


1639 


In broth on basis of total 
weight of uncooked meat . . . 


.67 



" Determination lost. 

Series II. — Experiments Nos. 108, 109. 

The special object of these experiments was to stud}^ and compare 
the chemical and nutritive changes taking place when meat is cooked 
(1) b}^ putting it in boiling water for ten minutes and then cooking it 
at 85° C. for three hours, and (2) b}^ allowing it to stand in cold water 
for one hour, graduall_y increasing the temperature during the follow- 
ing hour until it reached 85° C. and then, finally, allowing it to cook 
for three hours at this temperature. 

Cooking Experiment No. 108. 

The lean beef round used in experiment 108 was freed from all bone, 
visible gristle and fat, cut into cubes about 1 inch square, and inti- 
mately mixed. 

One sample (No. 1640) was analyzed raw, the other (No. 1641), which 
weighed 1,000 grams, was used for the cooking test. It was placed 



23 

in 2,000 cubic centimeters of vigorousl}' boiling distilled water for ten 
minutes, the temperature then allowed to drop to 85^ C, and the cook- 
ing continued at this temperature for three hours. 
The weight before and after cooking was as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 534. 54 

Loss in weight in cooking ^. . . do 465. 46 

Loss in weight in cooking per cent. . 46. 55 

The details of the experiment are shown in Tables 3 and 4.- 

Table 3. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment iVo. 108. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 

No. 



Kind of material. 



Pro- 
teid. 



Organic 
extractives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Total 

solid 

matter. 



Total 
nitro- 
gen. 



1640 
1641 
1641 



1640 
1641 
1641 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth(pereent uncooked meat) 



Per ct. 
74.04 
59.01 



Per ct. 

19.63 

36. 27 

.64 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (percent uncooked meat) . 



75.62 

88.48 
2.48 



Per ct. 
1.37 
.33 
1.06 



5.28 
.81 
4.10 



Per ct. 
1.72 
.45 
1.36 



6.62 
1.10 
5.24 



Per ct. 
3.19 



12.29 
10.69 
2.35 



Per ct. 
1.18 
.50 
.76 



1.22 
2.91 



Per ct. 
27. 09 
41.93 



104. 36 
102. 30 



Per ct. 
3.580 
5. 910 
.444 



13. 791 
14.418 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1640 


ON FRESH BASIS. 

Beef round uncooked 




2.77 
.38 
.22 

10.68 
.93 
.84 


1.37 
.33 

1.06 

5.28 
.81 
4.10 


1.72 
.45 
1.36 

6.62 
1.10 
5.24 











0.98 
.29 
.75 

in 

2.90 


6.84 
1.45 
3.39 

26.35 
3.55 
13.08 


883 


1641 






.168 


1641 
1640 


Broth (percent uncooked meat) 

ON WATER-FREE BASIS. 




.376 
3.401 


1641 


Beef, round cooked 




.410 


1641 


Broth(percent uncooked meat) 




1.447 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1640 


ON FRESH BASIS. 

Beef, round, uncooked 




16.86 

35.89 

.42 

64.94 
87. 55 
1.64 




















3.19 
4.38 
.61 

12.29 
10. 69 
2.35 


20 
.21 
.01 

.78 
.51 
.01 


20.25 
40.48 
1.04 

78.01 
98. 75 
4.00 


2. 697 


1641 


Beef, round, cooked. 




5. 742 


1641 
1640 


Broth(percent uncooked meat) 

ON WATER-FREE BASIS. 

Beef, round, uncooked 




.068 
10. 390 


1641 


Beef, round, cooked 




14.008 


1641 


Broth (percent uncooked meat) 




.262 



u 



Table 4. — Results of cooking (hoUing) experiment No. lOS. 



Labo- 
ratory 
No. 



Distribution of nutrients. 



' Organic extract- 
ives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



1641 
1641 
1640 



1641 
1641 
1641 



Weight of nutrients: 

In cooked meat 

In broth 

In uncooked inrat 

Proportion of iintiieuts: 

In cooked meat 

In broth 

In broth on ha^is ( 
weiglit of imcdoked 



Grams. 
315.43 
421. 16 
736. 59 

Per cent. 
42. 82 
57. 18 



Grams. Grams. 

193. 88 1. 76 

6.42 ; 10.63 

200.30 1 12.39 



Per cent. 
96.79 
3.21 



Per cent. 
14.20 
85. 80 



Grams. 
2.41 
13.59 
16.00 

Per cent. 
15. 06 

84. 94 



Grams. \ Grams. 
23.41 2.67 

6.09 j 7.57 
29.50 10.24 



Per cent, i 
79.35 i 
20.65 1 



Per ct. 
26. 07 
73.93 



Cooking Experiment No. 109. 

The meat used in this experiment was from the same cut of beef 
round as that used in the above experiment (No. 108), and it was pre- 
pared for cooking' in the same wsiy. The method of cooking was, 
however, entirely different. The 1,000-gram portion, cut into cubes, 
was placed in 2,000 cubic centimeters of cold water and allowed to 
stand for one hour. The temperature of the water was then gradually 
increased, reaching 85^ C. in one hour. The meat was then cooked for 
three hours longer at this temperature. 

The weight before and after cooking was as follows: 

Weight of meat before cooking granite. . 1 , 000. 00 

Weight of meat after cooking do 517. 48 

Loss in weight in cooking do 482. 52 

Loss in weight in cooking l)er cent . . 48. 25 

The results of the experiment are shown in Ta))les 5 and i). 



Table 5. — Constituents of uncooked meats, cooked meats^, and broth.^, .sv 
in cold water, experiment No. 109. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



id insohd)le 



Labo- 






Pro- 
tied. 


Organic 
extractives. 


Fat. 


Ash. 


Total 


Total 


ratory 
No. 


Kind of mHteriul. 


Water. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


solid 
matter. 


nitro- 
gen. 


1640 
1642 
1642 

1640 


ON FRESK BASIS. 

Beef, round, uncooked 

Beef, round, cooked 

Broth(percent uncooked meat) 

ON WATER-FREE BASIS. 


Per ct. 
74.04 
.59.91 


Per ct. 
19. 63 
35. 20 
1.56 

75.62 


Per ct. 
1.37 
.43 
1.02 

5.28 
1.07 
3.93 


Per ct. 
L72 
.56 

• 1.34 

6.62 
1.40 
5.16 


Per ct. 
3.19 

':59 

12.29 
9 80 
2.29 


Perct 
1.18 
.51 

.77 

4.55 
1.27 
2.98 


Per ct. 
■11. 09 
40.63 
5.28 

104. 36 
101. 34 
20.36 


Perct. 
3.580 
5.770 
.576 

13. 791 


1642 


Beef, round cooked 




87.80 
6.00 


14. 393 


1642 


Broth(percentuncookedmeat) 




2.220 



25 



Table 5. — Constituents of uncooked meats, cooked meats, and broths, sohd>le and insohihle 
hi cold water, experiment No. 109 — Continued. 





B. NUTRIENTS SOLUBLE IN COLD WATER. 








Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Total 
Ash. solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non. 
nitrog- 
enous. 


nitro- 
gen. 


1640 


ON FRESH BASIS. 


Per ct. 


Perct. 

10.68 
.35 
.66 


Per ct. 
1.37 
.43 
1.02 

5. 28 
1.07 
3.93 


Per ct. 
1.72 


Perct. 



Per ct. 
0.98 
. 27 

3.77 
.67 
2.98 


Per ct. 
6.84 
1.39 
3.30 

26.35 
3.49 
12.73 


Per ct. 
0.883 


1642 


Beef round cooked 


.56 





.160 


1642 
1640 


Broth(percentuncookedmeat) 

ON WATER-FREE BASIS. 

Beef round uncooked 





1.34 

6.62 
1.40 
5.16 









.355 
3.402 


1642 






.399 


1642 


Broth ( per cent uncooked meat) 




1.367 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1640 


ON, FRESH BASIS. 1 


16.86 
35.07 
1.39 

64.94 

87. 45 
5.34 




















3.19 
3.93 
.59 

12.29 
9.80 
2.29 


0.20 
.24 

.78 
.60 


20. 25 
39.24 
1.98 

78.01 
97.85 
7.63 


2.697 


1642 


Beef round cooked 


5.610 


1642 
1640 


Broth(percent uncooked meat) 

ON WATER-FFEE BASIS. 

Beef round uncooked . . . 


.221 
10 389 


1642 
1642 


Beef, round, cooked 

Broth ( percent uncooked meat ) ' 


13. 994 
.853 



Table 6. — Results of cooking {boiling) experiment No. 109. 



Labo- 


Distribution of nutrients. 


\ 
Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 

No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1642 


Weight of nutrients: 
In cooked meat 


Grams. 
310 02 


Grams. 

189 15 


Grams. 
2.23 
10.21 
12.44 

Per cent. 
17.93 
82.07 

1.02 


Grams. 
2.90 
13.38 
16.28 

Per cent. 
17.81 
82.19 

1.34 


Grams. 
20. 34 
5.94 
26.28 

Per cent. 
77.40 
22. 60 

.59 


Grams. 
2 64 


1642 




429.69 15. ,57 


7.73 


1640 
1642 


In uncooked meat 

Proportion of nutrients: 
In cooked meat 


739. 71 

Per cent. 
41.91 

58. 09 

42. 97 


197.72 

Per cent. 
92.13 

7.87 

1.56 


10.37 

Per ct. 
'>5 46 


1642 




74 54 


1642 


In broth on basis of total 
weight of uncooked meat . . . 





Series III. — Experiments Nos. 110-118. 

The four experiments in this series were all made with the same cut 
of meat, the object being to determine the nature of the changes in com- 
position and nutritive value and the losses involved when meat is 
cooked (1) in boiling water for the entire period; (2) in boiling w^ater 
for ten minutes and then at 85° C. ; (3) b}^ immersing it in cold water 
and warming gradually, taking one hour to raise the temperature to 
85° C. and completing the cooking at this temperature, and (4) b}^ 
immersing it in cold water and warming gradually, taking one hour to 
reach a temperature of 6d^ C. , and completing the cooking at 64 to 65° C. 
The entire cut of fresh lean beef round was freed from all bone, visible 



26 



gristle, and most of the visible fat, cut into pieces 0.5 to 0.75 incli 
thick and from 0.75 to 1.25 inches long, and thoroughl^Mnixed. Four 
samples (Nos. 1643, 1644, 1645, and 1646) were used for the four fol- 
lowing cooking experiments and one (No. 1647) was analyzed raw. 

Cooking Experiment No. 110, 

The first portion, weighing 1,000 grams, was cut into cubes and 
cooked b}^ plunging it into 2,000 cubic centimeters of vigorously boiling 
distilled water. The meat was then cooked for five hours in gently 
boiling water. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams . . 1 , 000. 00 

Weight of meat after cooking .do 547. 51 

Loss in weight in cooking do 452. 49 

Loss in weight in cooking per cent. . 45. 25 

Tables 7 and 8 give the details of the experiment. 

Table 7. — (.'onstiiii.ents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 110. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 
No. 



1647 
1643 
1643 



1647 
1643 
1643 



Kind of material. 



ox FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Brotli (percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 
Beef, round, cooked . . . 
Broth(percentuncookc'i 



Per ct. 
74. Ih 
60. 52 



Pro- 
teid. 



Per ct. 

18.11 

32.68 

.62 



70.14 

82. 78 



Organic 
extractives. 



Nitrog- 
enous. 



Perd. 
1.41 



Noii- 
nitrog- 
enous. 



Per ct. 
1.95 



7.55 
1.44 
4.23 



Per ct. 

4.28 
5. 66 

.85 



16.58 
14.34 



Total 

solid 

matter, 



Per ct. 

1.28 



1.87 
2.47 



Per ct. 
27. 03 
40.09 



104. 69 
101.55 

15. 77 



Total 
nitro- 
gen. 



Per ct. 
3. 350 
5.370 
.379 



12. 979 
13. 602 
1.469 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1647 
164)1 
1643 



1643 
1643 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth(percentuncooked meat ) . 

ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round,- cooked 

Broth(percentuncookedmeat) . 



1.82 
.92 



7.05 
2.33 
1.57 



1.41 
.44 



5.46 
1.12 



1 95 
.57 
1.09 



7.55 
1.44 
4.23 



0.94 
.44 



3.64 
1.11 
2.47 



6.12 
2.37 
3.02 



23.70 
6.00 
11.66 



0.744 
.288 
.346 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1647 


ON FRESH BASIS. 

Beef round uncooked 




16.29 

31.76 

.21 

63.09 
SO. 45 

.83 




















4.28 
5.66 
.85 

16.58 
14.34 
3.28 


0.34 
.30 

1.32 

.76 


20.91 
37.72 
1.06 

80.99 
95.55 
4.11 


2. 606 


1643 






5. 082 


1643 
•1647 


Broth (per cent uncooked meat) 

ON WATER-FREE BASIS. 




.033 
10. 098 


1643 
1643 


Beef, round, cooked 

Broth (percent uncooked meat) 





12. 873 
.130 



27 



Table 8. — TipsnlU of cooking (boiling) expenmeid No. 110. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1G43 


Weight of nutrients: 
In cooked meat 


Grams. 
331.35 
411. 77 
743.12 

Per cent. 
44.59 
55. 41 

41.18 


Grams. 

178. 93 

6.18 

185.11 

Per cent. 
96.66 
3.34 

.62 


Grams. 
2.41 
8.76 
11.17 

Per cent. 
21.58 
78.42 

.88 


Grams. 
3.12 
10.92 
14.04 

Per cent. 
22. 22 

77.78 

1.09 


Grams. 
30.99 
8.48 
39.47 

Per cent. 
78. 52 
21.48 

.85 


Grams. 
4 05 


1643 




6.38 


1647 


In uncooked meat 


10 43 


1643 


Proportion of nutrients: 
In cooked meat 


Percent. 
38 83 


1643 




61.17 


1643 


In broth on basis of total 
weight of uncooked meat . . . 


.64 



Cooking Experiment No. 111. 

In this experiment the 1,000 grams of meat was cut into cubes and 
placed in vigorously boiling distilled water. The temperature of the 
water was maintained at the boiling point for ten minutes, when the 
lamp was removed and the temperature allowed to fall to 85° C. The 
cooking was further continued for five hours at a temperature varying 
between 84° and 85° C. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do ... 530. 59 

Loss in weight in cooking do 469. 41 

Loss in weight in cooking per cent. . 46. 94 

The results of the experiment are shown in Tables 9 and 10. 



Table 9. — Constitue.}its of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 111. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 

No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1647 


ON FRESH BASIS. 

Beef round uncooked 


Per ct. 
74.18 
59. 12 




Per cf. 

IS. 11 

34.14 

.56 

70. 14 
83. 51 
2.18 


Per ct. 
1.41 
.40 

.92 

5. 46 
.98 
3.55 


Per ct. 
L95 
.57 
1.20 

7.55 
1.39 
4.63 


Per ct. 

4.28 
5.75 

.85 

16.58 
14.07 
3.29 


Per ct. 
1.28 
.69 
.70 

4.96 
1.69 
2.71 


Per ct. 
27.03 
41.55 
4.23 

104. 69 
101.64 
16. 36 


Per ct. 
3.350 


1644 
1644 

1647 


Beef, round, cooked 

Broth (percentuncookedmeat) 

ON WATER-FREE BASIS. 

Beef, round, uncooked 


5. 590 
.384 

12. 979 


1644 


Beef round cooked 


13. 674 


1644 


Broth ( per cent uncook ed meat ) 1 


1.487 



28 



Table 9. — Ccmf^titnents of uncooked meats, cooked meats, and broths, soluble and insolvhie 
in cold water, experiment No 111 — Continued. 





B. NUTRIENTS SOLUBLE IN COLD WATER. 








Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1647 
1644 
1644 

1647 
1644 
1644 


ON FEESH BASLS. 

Beef, round, uncooked 

Beef, round, cooked 

Broth(peroent unt'ooked meat) 

ON WATEH-FKEK BASIS. 

Beef, round, uncooked 

Beef, round, cooked 

Broth (percentuncooked meat) 


Per ct. 



Per ct. 
1.82 
.29 
.22 

7.05 
.71 

.85 


Per ct. 
1.41 
.40 
.92 

5.46 
.98 
3.55 


Per ct. 
1.95 
.57 
1.20 

7.55 
1.39 
4.63 


Per ct. 









Per ct. 
0.94 
.38 
.70 

3.64 
.93 
2.71 


Per ct. 
6.12 
1.64 
3.04 

23.70 
4.01 
11.74 


Per ct. 
0.744 
.174 
.329 

2. 881 
.425 
1.274 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1647 
1644 
1644 



1647 
1644 
1644 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth(percentuncooked meat) . 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (percentuncooked meat) . 



i(;.29 








4.28 


0.34 


20.91 


33. 85 








5.75 


.31 


39.91 


.34 








.85 




1.19 


63. 09 








16.58 


1.32 


80.99 


82.80 








14.07 


.76 


97.63 


1.33 








3.29 





4.62 



2.606 
5.416 
.045 



10. 098 

13. 249 

.213 





Table 10. — Results of cooking {boiling) experiment iVo. 111. 




Labo- 


1 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Distribution of nutrients. 


Water. 


Proteid. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1644 


Weight of nutrients: 
In cooked meat 


Grams. 
313. 68 


Grams. 

181 14 


Grams. 
2.12 
9.16 
11.28 

Per cent. 
18.79 
81.21 

.92 


Grams. 
3.02 
11.95 
14.97 


Grams. 
30.51 
8.50 
.■^9 m 


Grams. 
3.66 


1644 
1647 


In broth 

In uncooked meat 


427.17 5.64 
740. 85 186. 78 

Per cent. Per cent. 
42.34 96.98 


6.99 
10. 65 


1644 


Proportion of nutrients: 
In cooked meat 


Per cent. Per cent. 
20.18 1 78.21 


Per ct. 
34 37 


1644 
1644 


In broth 

In broth on liasis of total 
weight of uncooked meat... 


.57. 66 
42. 72 


3.02 

..56 


79.82 
1.20 


21. 79 

.85 


65. 64 
.70 



Cooking Experiment No. 112. 

The beef round in the form of cubes was cooked by placing the 
entire portion of 1,000 grams in 2,000 cubic centimeters of cold water. 
The water surrounding the meat was gently warmed, one hour being 
required to raise its temperature to 85° C. The cooking was tlien 
continued further at 85° C. for hve hours. 

The losses in weight during cooking w^ere as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 503. 59 

Loss in weight in cooking do 496. 41 

Loss in weight in cooking })er cent. . 49. 64 

The details of the experiment are shown in Tables 11 and 12. 



29 



Table 11. — Constituents of uncooked meats, cooked meats, a)id broths, soluble and insohihl 
in cold water, experiment No. 112. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 






Organic 
extractives. 




Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


^^'^ter.j -- 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Fat. 


nitro- 
gen. 


1647 
1645 


ox FRESH BASIS. 

Beef, round , uncooked 

Beef round cooked 


Per ct. 
74.18 
59.84 


Per ct. 

18.11 

33.23 

.80 

70.14 


Per ct. 
1.41 
.32 
.99 

5.46 


Per ct. 
1.95 
.43 

L27 

7. .55 


Per ct. 
4.28 
5.23 
1.14 

16. 58 


Per ct. Per ct. 
1.28 27.03 
.54 1 39.75 
.72 4. 92 

4.96 1 104.69 


Per ct. 
3.350 
5.420 


1645 
1647 


Broth(percent uncooked meat) 

ON WATER-FREE BASIS. 

Beef round uncooked 


.446 
12. 979 


1645 






82.74 
3.10 


.80 1-07 


13.02 \ 1.34 i 98.97 


13. 496 


1645 


Broth ( per cent uncooked meat) 




3.84 


4.91 


4.42 


2.80 


19.07 


1.726 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (percent uncooked meat) 



1.82 
.36 
.15 



1.41 
.32 



.80 
3.84 



1.95 
.43 
1.27 



7.55 
1.07 
4.91 



0.94 
.34 



3.64 

.84 
2.80 



6.12 
1.45 I 
3.13 



0.744 
.161 
.341 



2.881 
.401 
1.321 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth(percent uncooked meat ) 

ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth ( percent uncooked meat ) 



16.29 

; 32.87 

.65 



, 63.09 
81.85 
2.53 



4.28 
5.23 
1.14 



16.58 
13.02 
4.42 



20.91 
38. 30 
1.79 



1.32 I 80.99 
.50 95.37 



2. 606 
5.259 
.105 



10. 098 

13. 095 

.405 



Table 12. — Results of cooking {boiling) experiinent No. 112. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- ^^f;;;;,,. 

enous. I ",\,,,,t 


Ash. 


1645 


Weight of nutrients: 

In cooked meat 


Grams. 
301. 35 
447. 18 
748. 53 

Per cent. 
40.26 
59.74 

44.72 


Grams. 

167. 34 

8.00 

175.34 

Per cent. 
95.44 
4.66 

.80 


Grams. Grams. 
1.61 1 2.17 
9.90 ; 12.67 
11 51 14 84 


Grams. 
26.34 
11.42 
37.76 

Per cent. 
69.76 
30.24 

1.14 


Grams. 
2.72 


1645 




7.24 


1647 


In uncooked meat 


9 96 


1645 


Proportion of nutrients: 

In cooked meat 


Per cent. 
13.99 
86.01 

.99 


Per cent. 
14.62 

85.38 

1.27 


Per ct. 
27. 31 


1645 




72.69 


1646 


In broih on basis of total 
weight of uncooked meat. . . 


.72 



30 

Cooking Experiment No. 113. 

The meat cut into cubes was placed in 2,000 cubic centimeters of 
cold water which was warmed very slowh^, requiring- one hour to 
reach 65° C. The cooking was then continued at Oi to 6Q^ C. for five 
hours. 

The losses in weight during the cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 548. 61 

Loss in weight in cooking do 451. 39 

Loss in weight in cooking per cent. . 45. 14 

The detailed results of the experiment are shown in Tables 18 and 14. 

Table 13. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold tvater, experiment Xo. 11-L 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 

No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1647 
1646 


ON FRESH BASIS. 

Beef, round, uncooked 


Per ct. 
74.18 
62. 93 


Perct. 

18.11 

32.16 

.91 

70.14 
86.76 
3.51 


Per ct. 
1.41 
.29 
.92 

5.46 
.78 
3.55 


Per ct. 
1.95 
.38 
1.19 

7.55 
1.03 
4.63 


Perct. 

4.28 
5.57 
.70 

16. 58 
15.03 
2.71 


Perct. 
L28 
.55 
.74 

4.96 
1.48 
2.86 


Per ct. 
27.03 
38. 95 
4.46 

104. 69 
105. 08 
17.26 


Per ct. 
3. 350 
5. 240 


1646 
1647 


Broth(percentuncooked meat) 

ON WATER-FREE BASIS. 

Beef, round, uncooked 


.439 
12. 979 


1646 


Beef round cooked 




14. 135 


1646 


Broth (percent uncooked meat) 


1.701 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1647 


ON FRESH BASIS. 

Beef, round, uncooked . 




1.82 
.27 
.23 

7.05 
.73 
.90 


1.41 
.29 
.92 

5.46 
.78 
3. 55 


1.95 
.38 
1.19 

7.55 
1.03 
4.63 











0.94 
.24 
.74 

3.64 
.65 
2.86 


6.12 
1.18 
3.08 

23.70 
3.19 
11.94 


0.744 


1646 






.138 


1646 
1647 


Broth (percent uncooked meat) 

ON AVATER-FREE BASIS. 




.331 

2.881 


• 1646 


Beef, round, cooked. 




.372 


1646 


Broth(percentuncookedmeat) 




1.283 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1647 


Beef' round uncooked 




16.29 
31.89 

.68 












4.28 
5. 57 
.70 


0.34 
.31 


20. 91 
37.77 
1.38 


2. 606 


1646 






5.102 


1646 


Broth ( percent uncooked meat) 




.108 




ON WATER-FREE BASIS. 
















1647 






63.09 
86.03 
2.61 












16. 58 
15.03 
2.71 


1.32 
.83 


80.99 

101. 89 

5.32 


10. 098 


1646 






13. 763 


1646 


Broth(percentuncooked meat) 




.418 



31 



Table 14. — Results of cooking [boiling) experiment No IIS. 



Labo- 


Distribution of nutrients. 


1 
Water. Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


J 646 


Weight of nutrients: 


Grams. \ Grams. 
345.24 ' 176.43 
406.83 9.06 
752. 07 186. 49 

Per cent. Per cent. 
45.91 95.12 
54.09 4.88 

40.68 .91 

1 


Groims. 
1.59 
9.18 
10.77 

Per cent. 
14.76 
85.24 

.92 


Grams. 
2.08 
11.94 
14.02 

Per cent. 
14.84 
85.16 

1.19 


Grams. 
30.56 
7.00 
37.56 

Per cent. 
81.36 
18.64 

.70 


Grams. 
3.02 


1646 




7 38 


1647 




10.40 


1646 


Proportion of nutrients: 


Per ct. 
29.04 


1646 


In broth . ... 


70.96 


1646 


In broth on basis of total 
weight of uncooked meat . . . 


.74 



Series IV. — Experiments Nos. 131, 132. 

The special object of these two experiments was to determine the 
nature and amount of losses and the character of the changes which 
lean beef round undergoes when cooked in hot water (1) at 85° C. — 
that is, at a temperature considerabl}^ lower than that of boiling 
water — and (2) at the temperature of boiling water. Lean beef round 
was selected, and all the bone and visible gristle but none of the fat 
was removed. The entire portion was cut into small pieces, 0.5 to 
0.75 inch thick and 0.75 inch to 1.25 inches long, and was then veiy 
thoroughl}^ mixed. Three samples were then taken, two (Nos. 1720 
and 1721) for the cooking test and one (No. 1722) for an analysis of 
the raw meat. 

Cooking Experiment No. 131. 

In the first experiment, No. 131, the meat was plunged into 2,000 
cubic centimeters of vigorously boiling water and cooked at the boiling 
point of water for ten minutes, when the temperature was allowed to 
drop to 85° C. and the cooking continued until the total time of cook- 
ing equaled live hours. 

The losses in weight during cooking were as fellow's: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 551. 91 

Loss in weight in cooking do 448. 09 

Loss in weight in cooking per cent. . 44. 81 

Tables 15 and 16 show the details of the experiment. 



32 

Table 15. — Constituents of uncooked meats, cooked meats, and broths, soluble and insolu- 
ble in cold water, experiment No. 131. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


l^otal 

solid 

matter. 


Total 


ratory 
No.' 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1722 
1720 


ON FKESH BASIS. 

Beef, round, uncooked 

Beef, round, cooked 


Per ct. 
72.57 
55.31 


Per ct. 

18.96 

3L88 

.42 

69.12 
7L34 
1.56 


Per ct. 
1.12 
.65 
.95 

4.08 
1.45 
3.46 


Per ct. 
1.99 
.15 
1.34 

7.25 
.34 

4.87 


Perct. 

4.78 
11.61 

1.26 

17.43 
25.98 
4.61 


Per ct. 
1.09 
.51 
.64 

3.97 
1.14 
2.33 


Per ct. 
27.94 
44.80 
4.61 

101. 85 
100. 25 
16.82 


Per ct. 
3.392 
5 809 


1720 
1722 


Broth(percent uncookedmeat) 

ON WATER-FREE BASIS. 


.372 
12 366 


1720 


Beef round, cooked 




11 880 


1720 


Broth (percent uncookedmeat) 




1.356 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1722 
1720 
1720 



ON FRESH BASIS. 



Beef, round, uncooked.. 
Beef, round, cooked., 



1722 
1720 
1720 Broth(percent uncookedmeat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth(percentuncooked meat) 



4.08 
1.45 
3.46 



7.25 
.34 

4.87 



3.25 
.67 
2.32 



6.70 
1.21 
3.21 



24.44 
2.72 
11.70 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. i 
















1722 


Beef round uncooked 


16.26 

31.72 

.14 












4.78 
11.61 
1.26 


0.20 
.26 


21.24 
43.69 
L40 


2 601 


1720 




5. 075 


1720 


Broth (percentuncookedmeat) 


.022 




ON AVATER-FREE BASIS. 
















1722 
1720 


Beef, round, uncooked , 


59. 26 

70.98 

.50 












17.43 
25. 98 
4.61 


.72 
.57 
.01 


77.41 
97. 53 
5.12 


9.481 
11. 356 


1720 


Broth (percentuncooked meat) j 


.080 



Table 16. — Results of rooking {boiliiKj) experiment No. 131. 



Labo- 






Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Distribution of nutrients. 


Water. 


Nitrog- 
enous. 

Grams. 
3.59 
9.49 
13.08 

Per cent. 
'11. 45 
72. 55 

.95 


Non- 
nitrog- 
enous. 

Grams. 
0.83 
13.36 
14.19 

Per cent. 
5. 85 
94.15 

1.34 


Ash. 


1720 


Weight of nutrients: 


Gravis. 
305. 26 
401. 97 
707. 23 


Grams. 

175.95 

4.24 

180. 19 

Per cent. 
97.65 
2.35 

.42 


Grams. 
64.08 
12.64 

76. 72 

Per cent. 
83.52 
16.48 

1.26 


Grams. 
2.81 


1720 




6.39 


1722 


In uncooked meat 


9.20 


1720 


Proportion of nutrients: 


Per cent. 
43.16 
56. 84 

40.20 


Per ct. 
30. 54 


1720 




69.46 


1720 


In broth on basis of total 
weight of uncooked meat . . . 


.64 



33 

Cooking Experiment No. 132. 

The meat used in this experiment was placed directly in 2,000 cubic 
centimeters of vigorously boiling water and cooked at this temperature 
for five hours. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking .do 549. 72 

Loss in weight in cooking do 450. 28 

Loss in weight in cooking per cent. . 45. 03 

The details of the experiment are recorded in Tables IT and 18. 

Table 17. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 132. 

A. TOTAL NUTRIENTS IN ORIGINAL* SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1722 
1721 


ON FRESH BASIS. 

Beef, round, uncooked 

Beef round, cooked. 


Per ct. 
72.57 
57.12 


Perct. 

18.96 

31.98 

.71 

69.12 
74.58 
2.57 


Per ct. 
1.12 
.65 

.88 

4.08 
1.51 
3.21 


Per ct. 
1.99 
.50 
1.27 

7.25 
1.17 
4.64 


Per ct. 
4.78 
9.01 
1.14 

17.43 
21. 01 
4.14 


Perct. 
L09 
.63 
.59 

3.97 
1.47 
2.15 


Per ct. 
27.94 

42.77 
4.59 

101.85 
99.74 
16.71 


Per ct. 
3.392 
5 324 


1721 
1722 


Broth(percentuncookedmeat) 

ON WATER-FREE BASIS. 

Beef round, uncooked 


.395 
12. 366 


1721 






12. 416 


1721 


Broth (per centuncookedmeat) 




1.441 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1722 
1721 
1721 



1722 
1721 
1721 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth(percentuncookedmeat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth(percentuncookedmeat) 



9.86 
1.31 
2.19 



1.12 
.65 



4.08 
1.51 
3.21 



.50 
1.27 



7.25 
1.17 
4.64 



0.89 
.38 



3.25 
.90 
2.15 



2.09 
3.34 



0.791 
.297 
.379 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1722 
1721 
1721 



1722 
1721 
1721 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (percent uncooked meat) 

ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (percent uncooked meat) 



16.26 
31. 42 



59.26 
73. 27 



9.01 
1.14 



21.01 
4.14 



0.20 
.25 



94.85 
4.62 



2. 601 
5.027 
.016 



9.481 

11.722 

.061 



11480— No. 162—06- 



34 



Table 18. — Results of cooking {hoiling) experiment No. 133. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
eneous. 


Non- 
nitrog- 
eneous. 


Ash. 


1721 


"Weight of nutrients: 


Grains. 
314. 00 
404. 42 
718. 42 

Per cent. 
43.71 
56.29 

40.44 


Grams. 

175. 80 

7.05 

182. 85 

Per cent. 
96.14 
3.86 

.71 


Gi-ams. 
3.57 
8.81 
12.38 

Per cent. 
28.84 
71.16 

.88 


Grams. 
2.75 
12.74 
15.49 

Per cent. 
17.75 

82.25 

1.27 


Grams. 
49.53 
11. .% 
60.88 

Per cent. 
81.36 
18.64 

1.14 


Grams. 
3.46 


1721 


In broth . 


5 91 


1722 




9 37 


1721 


Proportion of nutrients: 


Per ct. 
36.93 


1721 


In broth 


63 07 


1721 


In broth on basis of total 
weight of uncooked meat . . . 


.59 



Series V. — Experiments Nos. 125, 126. 

The special object in these experiments was to study the changes 
produced in fat beef rump by cooking in water (1) at 85° C.^that is, 
considerably under the boiling point of water — and (2) at the boiling 
point of water. Before cooking, the beef rump was freed from all 
bone and gristle but none of the fat was removed. It was then 
divided into pieces, 0.5 to 0.75 inch thick and 0.75 inch to 1.25 inches 
long. After a thorough mixing, two portions (Nos. 1703 and 1704) each 
weighing 1,000 grams, were taken for cooking, while a third (No. 1705) 
was reserved for analysis. 

Cooking Experiment No. 125. 

The first portion in the test, 'the cubes of meat (sample No. 1703) were 
placed in 2,000 cubic centimeters of vigorously boiling water. The 
temperature was kept at 99.5° C. for ten minutes, then allowed to drop 
to 85° C. , at which temperature the cooking continued until the meat 
had been cooked for five hours in all. 

The losses in weight in cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 595. 32 

Loss in weight in cooking do 404. 68 

Loss in weight in cooking per cent. . 40. 47 

Tables 19 and 20 give the details of the experiment. 



35 

Table 19. — Constituents of uncooked meats, cooked meats, and broths, soluble and insolu- 
ble in cold water, experiment No. 126. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of materiaL 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1705 


ON FRESH BASIS. 

Beef, rump, uncooked 


Per et. 
61.22 

48.34 


Per ct. 

n.n 

27.13 
.45 

45.67 


Per ct. 


Per ct. 


Per ct. 
20.23 
23.36 
2.36 

52. 17 
45. 22 
6.08 


Per ct. 
0.91 
.43 
.59 

2.35 
.83 
L53 


Per ct. 
38.85 
51.55 
5.29 

100. 19 
99.79 
13.64 


Per ct. 
2. 834 


1703 


6.29 

.86 


0.34 
L03 


4.433 


1703 
1705 


Broth (percent uncooked meat) 

ON WATER-FREE BASIS. 


.348 
7.308 


1703 






■52.52 
1.15 


.56 
2.23 


.66 
2.65 


8.581 


1703 


Broth (percent uncooked meat) 





.897 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Beef, rump, uncooked 

Beef, rump, cooked 

Broth (percent uncooked meat) 

ON WATER-FREE BASIS. 



Beef, rump, uncooked 

Beef, rump, cooked 

Broth(percent uncooked meat) 



0.38 
.34 



.56 
2.23 



0.34 
1.03 



.66 
2.65 



.54 
1.53 



1.29 

2.82 



0.154 
.331 



.297 
.855 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



ON FRESH BASTS. 



Beef, rump, uncooked 

Beef, rump, cooked 

Broth (per cent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, rump, uncooked 

Beef, rump, cooked 

Broth (percentuneooked meat) 



51. 78 

.28 



50.26 
2.47 



4.279 
.017 



1. 284 
.042 



Tablb 20.— Besults of cooking {boiling) e.vperiment No. 125. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitroge- 
nous. 


Ash. 


1703 
1703 
1705 


Weight of nutrients: 
In cooked meat 


Grams. 
287. 78 
351.80 
639.58 

Per cent. 
45.00 
55.00 

35.18 


Grams. 

161. 51 

4.45 

165. 96 

Per cent. 
97.32 
2.68 

.45 


Grams. 
1.73 
8.63 
10.36 

Per cent. 
16.70 
83.30 

.86 


Grams. 
2.02 
10.27 
12.29 

Per cent. 
16.44 
83.56 

1.03 


Grams. 
139.07 
23.59 
162.66 

Per cent. 
85.50 
14.50 

2.36 


Grams. 
2.56 


In broth 

In uncooked meat 


5.94 
8.50 


1703 


Proportion of nutrients: 

In cooked meat 


Per ct. 
30. 12 


1703 


In broth 


69.88 


1703 


In broth on basis of total 
weight of uncooked meat . . . 


.59 



36 

Cooking Experiment No. 126. 

In this test the small pieces of beef rump (sample No. 1704) were 
put into 2,000 cubic centimeters of vigorousl}^ boiling water and cooked 
for five hours. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams . . 1 , 000. 00 

Weight of meat after cooking do 565. 45 

Loss in weight in cooking do 434. 55 

Loss in weight in cooking per cent. . 43. 46 

Tables 21 and 22 show the details of the experiment. 

Table 21. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold ivater, experiment /Vo. 126. 

A. TOTAL NUTRIENTS IX ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1705 


ON FRESH BASIS. 

Beef, rump, uncooked 


Per ct. 
61.22 
55.01 


Per ct. 
17.71 
27.58 
LOl 

45. 67 
61.30 
2.61 


Per ct. 


Per ct. 


Per ct. 
20. 23 
16.07 
3.09 

52. 17 
35.72 
7.96 


Perct. 
0.91 
.68 
.53 

2.35 
1.51 
1.36 


Per ct. 
38.85 
45.58 
6.31 

100.19 
101. 31 
16.28 


Per ct. 
2.834 


1704 


0.53 
.75 


0.72 
.94 


4.583 


1704 
1705 


Broth (percentuucooked meat) 

ON WATER-FREE BASIS. 

Beef, rump, uncooked 

Beef, rump, cooked 


.401 

7.308 


1704 


1.18 
L92 


1.60 
2.43 


10. 190 


1704 


Broth(percentuncooked meat) 




1.035 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1705 


ON FRESH BASIS. 


















1704 


Beef, rump cooked 




6.90 

.88 


0. 53 
.75 


0.72 
.94 






0.47 
.53 


2.62 
3.10 


315 


1704 
1705 


Broth(percentuncookedmeat) 

ON WATER-FREE BASIS. 

Beef, rump, uncooked 




.379 


1704 






2.00 
2.26 


1.18 
1.92 


1.60 
2.43 


6 



1.04 
L36 


5.82 
7.97 


.699 


■ 1704 


Broth(percentuncooked meat) 




.979 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1705 
1704 
1704 



1705 
1704 
1704 



ON FRESH BASIS. 



Beef, rump, uncooked 

Beef, rump, cooked 

Broth (per centuncooked meat) 

ON WATER-FREE BASIS. 



Beef, rump, uncooked 

Beef, rump, cooked 

Broth ( per cen tuncooked meat) 



59.30 
.35 



16.07 
3.09 



35.72 
7.96 



42.96 
3.21 



95.49 
8.31 



1. 268 
.022 



).491 
.056 



87 



Table 22. — Results of cooking {boiling) experiment No. 126. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


^^--'- Tonl. 


Ash. 


1704 


Weight of nutrients: 
In cooked meat 


Grams. 
311.05 
371. 44 

682. 49 

Per cent. ■ 
45. 58 
54. 42 

37.14 


Grams. 
155. 95 
10.11 
166.06 

Per cent. 
93.91 
6.09 

1.01 


Grams. Grams. 
3. 00 4. 07 
7.45 9.40 
10. 45 13. 47 

Per cent. Per cent. 
28. 70 30. 22 
71.30 69.78 

.75 1 .94 

I 


Grams. 
90.87 
30.87 
121.74 

Per cent. 
74.64 
25. 36 

3.09 


Gi-ams. 
■ 3 85 


1704 




5.28 


1705 


In uncooked meat 


9 13 


1704 


Proportion of nutrients: 

In cooked meat 


Percent. 
42 17 


1704 




57.83 


1704 


In broth on basis of total 
weight of uncooked meat . . . 


.53 



Series VI. — Experiments Nos. 114-116. 

These three experiments were planned to determine the effect of 
variations in time, temperature, and procedure of cooking- upon the 
amount and composition of the materials which pass into the broth. 
Lean veal leg, freed from bone, visible gristle, and most of the visible 
fat, was divided into pieces 0.5 to 0.75 inch thick and 0.75 to 1.25 
inches long and, after thorough mixing, was divided into four samples, 
weighing 1,000 grams each (Nos. 1652, 1653, and 1654) for the cooking 
test and one (No. 1656) for analysis. 

Cooking Experiment No. 114. 

The cubes of veal were plunged into vigorous h^ boiling water and 
cooked for live hours in gently boiling water. 
The losses in weight during cooking w^ere as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking ^ do 591. 61 

Loss in weight in cooking do 408. 89 

Loss in weight in cooking l)er cent. . 40. 84 

Tables 23 and 24 show the results of the experinient in detail. 

Table 23. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 114. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1656 


ON FRESH BASIS. 

Veal, leg, uncooked 


Per ct. 
75.97 
64.73 


Per ct. 

19.17 

30.95 

.68 

79.77 
87.75 
2.84 


Perct. 
1.26 
1.12 
.67 

5.24 
3.18 
2.78 


Per ct. 
1.94 
1.67 
.96 

8.07 
4.74 
3.99 


Per ct. 
0.96 
1.59 
.07 

3.99 
4.51 
.28 


Per ct. 
L15 
1.01 
.51 

4.79 
2.86 
2.12 


Per ct. 
24.48 
36.34 

2,89 

101.86 
103.04 
12.01 


Per ct. 
3.470 


1652 


Veal, leg, cooked 


5.310 


1652 
1656 


Broth (percent uncooked meat) 

ON WATER-FREE BASIS. 


.323 
14.440 


1652 


Veal leg cooked 




15. 055 


1652 


Broth(percentuncookedmeat) 




1.345 



38 

Table 23. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 114 — Continued. 

B. NUTRIENTS SOLUBLE IN COLD WATER. 



Labo- 
ratory 

No. 



Kind of material. 



Organic 
extractives. 



Pro- 
teid. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Total 

solid 

matter. 



Total 
nitro- 
gen. 



1656 
1652 
1652 



1656 
1652 
1652 



ON FRESH BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth (percentuncooked meat) 



ON WATER-FREE BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth (per centuncooked meat) 



Per ct. 
2.83 
.44 
.54 



11.78 5.24 

1.25 3.18 

2.26 2.78 



Per ct. 
1.94 
1.67 



8.07 
4.74 
3.99 



Per ct. 
1.00 
.73 
.51 



4.16 
2.07 
2.11 



Per ct. 
7.03 
3.96 
2.68 



29.25 
11.24 
11.14 



Per ct. 
0.855 
.428 
.301 



3.558 
1.215 
1.254 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1656 
1652 
1652 



1656 
1652 
1652 



ON FRESH BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth(percentun cooked meat) 

ON WATER-FREE BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth (percentuncooked meat) 



16.34 
30. 51 



67.99 

86.50 

.58 



0.96 
1.59 
.07 



4.51 

.28 ' 



0.15 
.28 



72.61 
91.80 



2.615 

4. 882 
.022 



10. 882 

13. 840 

.091 





Table 2^.— Results of cooking {boiling) experiment No. 114- 




Labo- 


Distribution of nutrients. 


Water. 




Organic extract- 
ives. 


Fat. 




ratory 
No. 


Proteid. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1652 


Weight of nutrients: 

In cooked meat 


Grams. 
382.95 
379. 55 
762.50 

Per cent. 
50.22 
49.78 

37.96 


i 

Grams. ! Grams 

183 10 i 6. 63 

6.81 6.68 

189.91 ! 13 31 


Grams. 
9.88 


Grams. 
9.41 


Grams. 
5.98 


1652 


In broth 


9.58 


.68 


5.09 


1656 


In uncooked meat 


19.46 
Per cent. 

bo.n 

49.23 

.% 


10.09 

Per cent. 
93.26 
6.74 

.07 


11.07 


1652 


Proportion of nutrients: 

In cooked meat 


Per cent. 
96.41 
3.59 

.68 


Per cent 
49.81 
50.19 

.67 


Per ct. 
54.02 


1652 




45.98 


1652 


In broth on basis of total 
weight of uncooked meat . . . 


.51 



Cooking Experiment No. 115. 

In this test the veal leg', cut into cubes, was quickly immersed in 
2,000 cubic centimeters of vigorously boiling distilled water. The 
water was kept as near the boiling point as possible for ten minutes, 
the temperature then allowed to drop to 85° C, and the cooking 
continued at a temperature varying between 84° and 85° C. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 591. 06 

Loss in weight in cooking do 408. 94 

Loss in weight in cooking per cent. . 40. 89 

The detailed results of the experiment are shown in Tables 25 and 26. 



39 

Table 25. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 115. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 

No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1656 


ON FRESH BASIS. 

Veal, leg, uncooked 


Per ct. 
75.97 
66.65 


Per ct. 

19.17 

32.11 

.51 

79.77 
96.28 
2.12 


Per ct. 
1.26 
.69 

.85 

5.24 
2.07 
3.52 


Per ct. 
1.94 
1.00 
1.13 

8.07 
3.00 
4.70 


Per ct. 
0.96 
L31 
.06 

3.99 
3.93 
.24 


Per ct. 
1.15 
.75 
.62 

4.79 
2.25 
2.60 


Per ct. 
24.48 
35.86 
3.17 

101.86 
107. 53 
13.18 


Per ct. 
3.470 


1653 


Veal, leg, cooked 


5 360 


1653 
1656 


Broth (percent uncooked meat) 

ON WATER-FREE BASIS. 


.354 
14.440 


1653 
1653 


Veal, leg, cooked 




16 072 


Broth(percentuncookedmeat) 




1.473 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth(percent uncooked meat) 

ON WATER-FREE BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth(percent uncooked meat; 



11.78 
1.47 
1.14 



1.26 
.69 

.85 



5.24 
2.07 
3.52 



1.94 
1.00 
1.13 



8.07 
3.00 
4.70 



1.00 
.60 



4.16 
1.80 
2.60 



7.03 

2.78 
2.87 



29.25 
8.34 
11.96 



0.855 
.301 
.315 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth (percent uncooked meat) 



ON WATER-FREE BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth(percent uncooked meat) 



16.34 
31. 62 



67.99 
94.81 



0.96 
1.31 



3.99 
3.93 
.24 



0.15 
.15 



(.45 ' 
5.08 I 



72.61 
99.19 
1.22 



2.615 
5.059 



10. 882 

15. 169 

.162 



Table 26. — Res idts of cooking {boiling) experiment No. 115. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1653 


Weight of nutrients: 


Grams. 
393. 94 
377. 26 
771.20 

Per cent. 
51.08 
48.92 

37.73 


Grams. 

189. 79 

5.10 

194. 89 

Per cent. 
97.38 
2.62 

.51 


Grams. 
4.08 
8.46 
12. .54 

Per cent. 
32.54 
67.46 

.86 


Grams. 
5.91 
11.31 
17.22 

Per cent. 
34. 32 
65.68 

1.13 


Grams, 
l.li 
.57 
8.31 

Per cent. 
93.14 
6.86 

.06 


Grams. 
4.43 


1653 


In broth 


6.24 


1656 


In uncooked meat 


10.67 


1653 


Proportion of nutrients: 

In cooked meat 


Per ct. 
41.52 


1653 


In broth . . . 


58.48 


1653 


In broth on basis of total 
weight of uncooked meat. . . 


.62 



40 



Cooking Experiment No. 116. 

In this test the portion of veal leg was placed in 2,000 cubic centi- 
meters of cold water. The temperature was then gradually raised, 
reaching 85^ C. in an hour and the cooking continued for live hours at 
this temperature. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 586. 78 

Loss in weight in cooking do 413. 22 

Loss in weight in cooking per cent. . 41. 32 

Tables 27 and 28 show the details of the experiment. 

Table 27. — Constituents of uncooked meats, cooked meats, and bwths, soluble and insoluble 
in cold ivater, experiment N^o. 116. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 
No. 



Kind of material. 



Organic 
extractives. 



Pro- 
teid. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Total 

solid 

matter. 



Total 
nitro- 
gen. 



1656 
1654 
1654 



1666 
1654 
1654 



ON FRESH BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth ( percent uncooked meat) 



Per ct. 
75.97 



Perct. 
19.17 
31.10 
1.01 



Per ct. 
1.26 
.29 
.76 



Per ct. 
1.94 
.96 
1.14 



ON WATER-FREE BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth (percent uncooked meat) 



Per ct. 
0.96 
.97 



3.99 
3.09 

.78 



Per ct. 
1.15 



4.79 
2.04 
2.60 



Per ct. 
24.48 
33.96 
3.72 



101. 86 
108. 12 
15. 47 



Per ct. 
3.470 
5.070 
.404 



14. 440 
16. 140 
1.683 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1656 


ON FRESH BASIS. 

Veal leg uncooked 




2.83 
.60 
.41 

11.78 
1.89 
1.68 


1.26 
.29 
.76 

5.24 
.92 
3.15 


1.94 
.96 
1.14 

8.07 
3.06 
4.73 











LOO 
.50 
.62 

4.16 
1.59 
2.59 


7.03 
2.35 
2.93 

29.25 
7.46 
12. 15 


855 


1654 






.189 


1654 
1656 


Broth{percent uncooked meat) 

ON WATER-FREE BASIS. 




.307 
3.558 


1654 


Veal leg cooked 




.602 


1654 


Broth (percent uncooked meat) 




1.278 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1656 
1654 
1654 



1656 
1654 
1654 



ON FRESH BASIS. 



Veal , leg, uncooked 

Veal, leg, cooked 

Broth ( percent uncooked meat) 

ON WATER-FREE BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth(per cent uncooked meat) 



16.34 
30.50 



67.99 
97.12 
2.53 



0.96 
.97 
.19 



3.99 
3.09 

.78 



17.45 
31.61 



72.61 

100. 66 

3.32 



2.615 
4.881 
.097 



10. 882 

15.538 

.405 



41 



Table 28. — Results of cooking {boUing) experiment No. 116. 



Labo- 




Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratorv 
No.' 


Distribution of nutrients. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1654 


Weight of nutrients: 

In cooked meat 


Grams. 
402. 47 
376. 05 
778. 52 

Per cent. 
51.70 
48.30 

37.61 


Grams. 
182. 49 
10.12 
192. 61 

Per cent. 
94.75 
5.25 

1.01 


Grams. 
1.70 
7.56 
9.26 

Per cent. 
18.36 
81.64 

.76 


Grams. 
5.63 
11.37 
17.00 

Per cent. 
33.12 
66.88 

1.14 


Grams. 
5.69 


Grams. 

3 7fi 


1654 




].88 ! 6:24 


1656 




7.57 10.00 


1654 
1654 
1654 


Proportion of nutrients: 


Per cent. ! Per ct. 
Ib.n \ 37.60 


In broth 


24.83 1 62 40 


In broth on basis of total 
weight of uncooked meat . . . 


.19 


.62 



MEATS COOKED BY BOILING COMPARED WITH THOSE COOKED 
BY DRY HEAT. 

Series VII. —Experiments Nos. 117-120. 

The object of this series of four cooking experiments made with 
the same cut of veal was to determine the nature of the changes in 
nutritive value and the character and extent of the losses which take 
place when veal is cooked (1) by immersing in boiling water for ten 
minutes and then continuing the cooking at 85^ C. for five hours; (2) 
bv putting it in cold water and warming gradually, allowing one hour 
to reach a temperature of 85° C, and continuing the cooking at 85° C. 
for five hours; (3) by pan broiling for fifteen minutes, and (4) by roast- 
ing in the form of a loaf. The entire cut of fresh veal leg, after 
freeing it from all bone and visible gristle, was cut into pieces 0.5 
to 0.75 inch thick and from 0.75 to 1.25 inches long, thoroughly 
mixed and divided carefully into five portions weighing 1,000 grams 
each, four (Nos. 1664, 1658, 1659, and 1660) to be used for the cooking- 
tests and one (1662) for anah^sis. 

Cooking Experiment No. 117. 

For this experiment one of the portions of the veal was plunged into 
2,000 cubic centimeters of rapidly boiling water, the temperature kept 
as near the boiling point as possible for ten minutes and then allowed 
to fall to 85° C, at which temperature the meat was further cooked for 
five hours. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1 , 000 . 00 

Weight of meat after cooking do 590. 40 

Loss in weight in cooking do 409. 60 

Loss in weight in cooking per cent. . 40. 96 

The details of the experiment are recorded in Tables 29 and 30. 



42 

Table 29. — Constituents of uncooked meats, cooked meats, and broths, soluble and insolu- 
ble in cold water, experiment No. 117. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 
No. 



1662 
1664 
1664 



1662 
1664 
1664 



Kind of material. 



ON FRESH BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth(percentuncooked meat) 



ON WATER-FREE BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth (percent uncooked meat ) 



Per ct. 
75.53 
6L87 



Pro- 
teid. 



Per ct. 
18.02 
29.58 



73.64 
77.45 
2.60 



Organic 
extractives. 



Nitrog- 
enous. 



4.41 
1.47 
3.18 



Non- 
nitrog- 
enous. 



Per ct. 
1.37 

.77 
.91 



5.60 
1.99 
3.73 



Per ct. 
3.99 



16.31 
20.38 
1.35 



Per ct 
1.10 
.66 
.62 



Total 

solid 

matter. 



Per ct. 
25.56 



104. 45 
103.02 
13.38 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1662 
1664 
1664 



1662 
1664 
1664 



ON FRESH BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Broth(percentuncooked meat) 



ON WATER-FREE BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 

Brotli( percent uncooked meat) 



7.76 
.84 
2.04 



4.41 
1.47 
3.18 



0.91 
.53 
.62 



5.26 
2.17 
2.81 



2L49 
5.69 
11.46 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1662 
1664 
1664 



1662 
1664 
1664 



ON FRESH BASIS. 



Veal, leg. uncooked 

Veal, leg. cooked 

Broth(percent uncooked meat) 

ON WATER-FREE BASIS. 



Veal, leg, uncooked 

Veal leg, cooked 

Broth (percent uncooked meat) 



16.12 
29.21 



65. 88 

76.61 

.56 



16.31 
20.38 
1.35 



20.30 

37.11 

.47 



82.96 
97.33 
1.92 



Table 30. — Results of cooking {boiling) experiment No. 117. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1664 


Weight of nutrients: 

In cooked meat 


Grams. 
365. 28 
376. 88 
742.16 

Per cent. 
49.22 
50.78 

37.69 


Grams. 

174. 35 

6.36 

180. 71 

Per cent. 
96.48 
3.52 

.64 


Grams. 
3.25 
7.77 
11.08 

Per cent. 
29.87 
70.13 

.78 


Grams. 
4.55 
9.12 
13.61 

Per cent. 
32.99 
67.01 

.91 


Grams. 
45.87 
8.31 
49.18 

Per cent. 
93.27 
6.73 

.33 


Grams. 
3.90 


1664 


In broth 


6.16 


1662 


In uncooked meat 


10.06 


1664 


Proportion of nutrients: 

In cooked meat 


Per ct. 
38.77 


1664 




61.23 


1664 


In broth on basis of total 
weight of uncooked meat . . . 


.62 



48 



Cooking Experiment No. 118. 



In this test one portion of the veal (sample No. 1658) was put into 
2,000 cubic centimeters of cold distilled water. The temperature was 
gradually increased, reaching 85° C in an hour, and the cooking con- 
tinued at this temperature for five hours. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 574. 94 

Loss in weight in cooking do 425. 06 

Loss in weight in cooking percent.. 42.51 

Tables 31 and 32 show the detailed results of the experiment. 

Table 31. — Constituents of uncooked meats, cooked meats, and broths, soluble and insolu- 
ble in cold water, experiment No. 118. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1662 


ON FRESH BASIS. 

Veal, leg, uncooked 


Perct. 
75.53 
64.66 


Perct. 
18.02 
29.13 
1.02 

73.64 
82.43 
4.18 


Perct. 
1.08 
.44 
.79 

4.41 
1.25 
3.23 


Perct. 
1.37 
.55 
.96 

5.60 
1.55 
3.92 


Perct. 
3.99 
5.58 
.50 

16.31 
15.79 
2.03 


Perct. 
1.10 
.59 
.63 

4.49 
L67 
2.59 


Perct. 
25. 56 
36.29 
3.90 

104.45 
102.69 
15.95 


Perct. 
3.230 


1658 




4.800 


1658 
1662 


Broth (percent uncooked-meat) 

ON WATER-FREE BASIS. 

Veal, leg, uncooked 


.417 
13. 200 


1658 


Veal, leg cooked 




13 582 


1658 


Broth (percent uncooked meat) 




1.704 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1662 


ON FRESH BASIS. 

Veal, leg, uncooked 




1.90 
.31 
.45 

7.76 
.91 

1.85 


1.08 
.44 
.79 

4.41 
1.25 
3.23 


1.37 
.55 
.96 

5.60 
1.55 
3.92 












0.91 
.40 
.63 

3. 72 
l!l3 

2.58 


5.26 
1.70 

2.83 

21.49 
4.84 
11.58 


0.650 


1658 


Veal , leg, cooked 




.190 


1658 
1662 


Broth(percentuncookedmeat) 

ON WATER-FREE BASIS. 

Veal, leg, uncooked 




.326 
2. 058 


1658 


Veal, leg, cooked 




. 571 


1658 


Broth(per cent uncooked meat ) 




1. 332 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1662 


ON FRESH BASIS. 

Veal leg uncooked .. . 




16.12 

28. 82 
.57 

65.88 
81.52 
2.33 




















3.99 
5.58 
.50 

16.31 
15.79 
2.03 


0.19 
.19 

.'54 
.01 


20.30 
34.59 
1.07 

82.96 
97.85 
4.37 


2.580 


1658 


Veal, leg, cooked 




4.610 


1668 
1662 


Broth (percent uncooked meat) 

ON AVATER-FREE BASIS. 




.091 
10.542 


1658 


Veal, leg cooked . . 




13.011 


1658 


Broth (percent uncooked meat) 




.372 



44 



Table 32. — Results of cooking [boiling) experiment No. 118. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1658 


Weight of nutrients: 
In cooked meat 


Grams. 
371. 76 


Grams. 
167. 48 
10.22 
177.70 

Per cent. 
94.25 
5.75 

1.02 


Grrams. 
2.53 
7.91 
10.44 

Per cent. 
24.23 

75.77 

.79 


Grams. 
3.16 
9.60 
12.76 

Per cent. 
24.76 
75.24 

.96 


Grams. 
32.08 
4.98 
37.06 

Per cent. 
86.57 
,13.43 

.50 


Grams. 
3.39 


1658 


In broth 


386.02 

Per cent. 
49.06 
50.94 

38.60 


6.33 


1662 


In uncooked meat 


9.72 


1658 


Proportion of nutrients: 

In cooked meat 


Per ct. 
34.88 


1658 


In broth 


65. 12 


1658 


In brotli on basis of total 
weight of uncooked meat — 


.63 



Cooking Experiment No. 119. 

This is the first experiment reported in this bulletin in which the 
meat was cooked by pan broiling. The veal (sample No. 1659) was 
passed through a sausage mill three times and thoroughly mixed each 
time. It was then made up into cakes weighing 90 to 100 grams each 
and pan broiled; that is, the meat was placed in a moderately hot, dry, 
cast-iron pan and cooked over a gas fiame for fifteen minutes, or until 
fairly well done, being turned frequently after it was well seared. The 
frying pan was not greased, nor was any fat added during the cook- 
ing. When cooked, the meat was removed from the fr\^ing pan, care 
being taken to scrape off any adhering material, and weighed. 

The difference in weight between the raw and cooked meat showed 
the total loss resulting from cooking, and the difference between the 
amount of each ingredient in the uncooked and cooked meat was 
assumed to represent the losses during cooking. In the tables a loss 
is indicated by the minus sign (— ), and an apparent gain by a plus 
sign (+)," as will be explained (p. 180). 

The losses in weight during the cooking were as follows: 

Weight of meat before cooking grams. . 572. 72 

Weight of meat after cooking do 399. 37 

Loss in weight in cooking do 173. 35 

Loss in weight in cooking per cent. . 30. 27 

The results of the experiment are shown in detail in Tables 33 
and 34. 



«See U. S. Dept. Agr., OflEice of Experiment Stations Bui. 141, p. 62 et seq. 



45 

Table 33. — Constitneuts of uncooked merits mid rooked meats soluble and 'msoluble in cold 
ivater, e.rjjerlment Xo. 119. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Kind of material. 



Pro- 
teid. 



Organic 
extractives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Total 
solid 
matter. 



Total 
nitro- 
gen. 



ON FKESH BASIS. 



Veal, leg, uncooked 

Veal, leg, cooked 



Per. ct. 
75. 53 
65. 33 



ON WATER-FREE BASIS. 



Veal, leg, uncooked.. 
Veal, leg, cooked 



Per. ct. 
18.02 
26.71 



73.64 
77.04 i 



Per. ct. • Per. ct. 
1.37 
1.33 1.84 



4.41 
3.84 



5.60 
5. 31 



Per. ct. 
3.99 
5.20 



16.31 
15. 00 



Per. ct. 
1.10 
1.44 



4.50 
4.15 



Per. ct. 
25.56 
36.52 



104. 46 
105. 34 



13. 200 
13. 556 



B. NUTRIENTS SOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1662 


Veal, leg, uncooked 




1.90 
.42 


1.08 
1.33 


1.37 
1.84 






0.91 
1.29 


5.26 

4.88 


0.650 


1659 


Veal, leg, cooked 




.494 




ON WATER-FREE BASIS. 


















1662 


Veal, leg, uncooked 




7.76 
1.21 


4.41 
3.84 


5.60 
5.31 






3.72 
3.72 


21.49 
14.08 


2.t5S 


1659 


Veal, leg, cooked 




1.425 











C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1662 


Veal leg uncooked 




16.12 
26.29 










3.99 
5.20 


0.19 
.15 


20.30 
31.64 


2. 580 


1659 


Veal, leg, cooked 




4.206 




ON WATER-FREE BASIS. 


















1662 


Veal leg uncooked 




65. 88 
75. 83 










16.31 
15.00 


!43 


82.96 
91.26 


10 542 


1659 






12. 131 











Table 34. — Results of cooking {panhroiling) e.vperiment No. 119. 



Distribution of nutrients. 





Proteid. 


Organic extract- 
ives. 


Fat. 




Water. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


Grmm. 
432.58 
260. 90 


Grams. 
103. 20 
106. 67 


Grams. 
6.19 
5. 31 


Grams. 

7.85 
7.35 


Grains. 
22. 85 
20.77 


Gi-ams. 
6.30 
5.75 


-171.68 


+ 3.47 


- .88 


- .50 


-2.08 


- ..55 


Per cent. 
60.31 


Per cent. 
100.00 


Per cent. 
85.78 


Per cent. 
93.63 


Per cent. 
90.90 


Per ct. 
91. 27 


- 39.69 


+3.36 


-14.22 


-6.37 


-9.10 


-8.73 


- 29.98 


+ .61 


- .15 


- .09 


- .36 


- .10 



Weight of nutrients: 

In uncooked meat 

In cooked meat 

Lost ( — ) or (apparently) 
gained ( + ) 

Proportion of nutrients: 

in cooked meat 

Lost ( — ) or (apparently) 
gained ( + ) , 

Lost (— ) or (apparently) 
gained (+) in percentages 
of weight of uncooked meat. 



46 

Cooking Experiment No. 120. 

The fourth portion (sample No. 1660) of veal leg was passed through 
a sausage mill three times, being thoroughly mixed each time, then 
made into a loaf without the addition of seasoning or any other mate- 
rial and carefully and slowly cooked in a gas oven for three hours. 

The losses in weight during the cooking were as follows: 

Weight of meat before cooking grams. . 1, 099. 00 

Weight of meat after cooking do 854, 18 

Loss in weight in cooking do 244. 82 

Loss in weight in cooking per cent. . 22. 28 

The details of the experiment are recorded in Tables 35 and 36. 

Table 35. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 
tvater, experiment No. 120. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 
No. 



1662 
1660 



1662 
1660 



Kind of material. 



ON FRESH BASIS. 



Veal, leg, uncooked. 
Veal, leg, cooked 



ox WATER-FREE BASIS. 



Veal, leg, uncooked . 
Veal, leg, cooked — 



Per ct. 
75.53 
68.35 



Pro- 
teid. 



Per ct. 
18.02 
23.69 



73.64 

74.85 



Organic 
extractives. 



Nitrog- 
enous. 



Per ct. 
1.08 
1.34 



4.41 
4.23 



Non- 
nitrog- 
enous. 



Per ct. 
1.37 
1.89 



5.60 
5.97 



16.31 
14.69 



Perct. 
1.10 
1.36 



fTotal 
solid 
matter. 



Per ct. 
25.56 



Total 
nitro- 
gen. 



Per ct. 
3.230 
4.220 



104.46 13.200 
104.04 13.333 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1662 


ON FRESH BASIS. 




1.90 
.41 

7.76 
1.30 


1.08 
1.34 

• 4.41 
4.23 


1.37 
1.89 

5.60 
5.97 









0.91 
1.18 

3.72 
3.73 


5.26 

4.82 

2L49 
15.23 


0.650 


1660 


Veal, leg, cooked 




.496 


1662 


ON WATEE-FREE BASIS. 




2.658 


1660 


Veal, leg, cooked 




1.566 











C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1662 


ON FRESH BASIS. 




16.12 
23.28 

65.88 
73.55 
















3.99 
4.65 

16. .31 
14.69 


0.19 
.18 

'.bl 


20.30 
28.11 

82.96 
88.81 


2. 580 


1660 


Veal leg, cooked 




3. 724 


1662 


ON WATER-FREE BASIS. 




10. 542 


1660 






11. 767 











47 



Table 36. — Results of cooking (roasting) ex2)eriment No. 120. 



Labo- 
ratory 
No. 



Distribution of nutrients. 



Organic extract- 
ives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



1662 
1660 



Weight of nutrients: 

In uncooked meat 

In cooked meat 

Lost ( — ) or (apparently) 
gained ( +) 

Proportion of nutrients: 

In cooked meat 

Lost (-) or (apparently) 
gained ( + ) 

Lost (— ) or (apparently) 
gained ( -I- ) in percentages of 
weight of uncooked meat 



Grams. 
830. 07 



Per cent. 
70.34 



- 29.66 

- 22.41 



Grams. 
198. 04 
202. 36 



Per cent. 
100. 00 



-i-2.18 
+ .39 



Grams. 
1L87 
11.45 

- .42 

Per cent. 
96.46 

-3.54 

- .04 



Grams. 
15.06 
16.14 

+1.08 

Per cent. 
100. 00 

-1-7.17 
+ .10 



Grams. 
43.85 
39. 72 

-4.13 

Per cent. 



Grams. 
12.09 
11.62 



Series VIII. ^Experiments Nos. 121-124. 

The main object in this series of experiments was to stud}^ the losses 
and to determine the nature of the changes which take place when dif- 
ferent cuts of meat — neck, flank, and rump — are cooked by boiling-. 
Further, in one of the tests (No. 124) the meat was pan broiled for the 
purpose of comparing- the eflfect of this method of cooking with boiling*. 

Cooking Experiment No. 121. 

In this experiment a cut of beef neck freed from all bone and visible 
gristle but not from the visible fat was cut into O.T-inch cubes and 
thoroughly mixed. Two uniform samples were selected, one (No. 1665) 
for cooking and one (No. 1668) for complete chemical analysis. In the 
cooking test the weighed meat was placed in 2,000 cubic centimeters of 
vigorously boiling water, cooked for ten minutes at this temperature 
and for five hours at 85° C. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 700. 00 

Weight of meat after cooking do 384. 35 

Loss in weight in cooking do 315. 65 

Loss in weight in cooking per cent. . 45. 09 

Tables 37 and 38 show the details of the experiment. 



48 



Table 37. — Constituents of uncooked meats, cooked meats, and broths, soluble and 
insoluble in cold water, experiment No. 121. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1668 


ON FRESH BASIS. 

Beef, neck, uncooked . 


Per ct. 
71.29 
54.40 


Perct. 
17.75 
30.86 
2.09 

61.83 
67.68 
7.27 


Per ct. 
0.81 
.32 

(«) 

2.82 
.70 
(a) 


Per ct. 
L63 
.55 
(«) 

5.68 
L21 
(«) 


Perct. 

8.77 
13.68 

1.02 

30.65 
30.00 
3.55 


Perct. 
1.02 

.47 
.67 

3.55 
1.03 
2.34 


Per ct. 
29.98 
45.88 
(«) 

104. 43 

100. 62 

(«) 


Per ct. 
3.098 


1665 


Beef, neck, cooked 


5. 039 


1665 

1668 


Broth(percent uncooked meat) 

ON AVATEE-FREE BASIS. 


.334 
10. 791 


1665 


Beef, neck, cooked 




11. 049 


1665 


Broth(percent uncooked meat) 


L163 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1668 


ON FRESH BASIS. 

Beef, neck, uncooked 




2.30 
.19 
2.00 

8.02 
.42 
6.97 


0.81 
.32 

(«) 

2.82 
.70 
(a) 


1.63 
.55 

(«) 

5.68 
1.21 
(a) 











0.77 
.20 
.67 

2.68 
.44 
2.34 


5.51 
1.26 
2.89 

19. 20 
2.77 
10.07 


0. 627 


1665 


Beef, neck, cooked 




.132 


1665 
1668 


Broth ( percent uncooked meat) 

ON WATER-FEEE BASIS. 




.320 
2. 183 


1665 


Beef neck cooked 




.290 


1665 


Broth(percent uncooked meat) 




1.115 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1668 
1665 
1665 



1668 
1665 
1665 



ox FRESH BASIS. 



Beef, neck, uncooked 

Beef, neck, cooked 

Broth ( percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, neck, uncooked 

Beef, neck, cooked 

Broth(percentuncookedmeat) 



15.45 
30.67 



53.81 
67.26 



13.68 
1.02 



30.55 
30.00 
3.55 



.59 



24.47 
44.62 



85.23 
97.85 



rt Determination lost. 
Table 38. — Results of cooking {boiling) experiment No. 121. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1665 


Weight of nutrients: 

In cooked meat 


Grams. 
209. 09 
(«) 

(") 

Per cent. 

(«) 
(«) 

(a) 


Grams. 
118.61 
14. 63 

(") 

Per cent. 

1"! 

2.09 


Grains. 
1.23 

(«) 
(«) 

Per cent. 

(«) 


Grains. 
2.11 

(«) 
(«) 

Per cent. 

(a) 
(«) 

(«) 


Grams. 
52.58 
7.12 
59.70 

Per rent. 
88.07 
11.93 

1.02 


Grams. 
1.81 


1665 


In broth 


4.69 


1668 




. 6.50 


1665 


Proportion of nutrients: 


Per ct. 
27.85 


1665 


In broth 


72.15 


1668 


In broth on basis of total 
weight of uncooked meat . . . 


.67 



a Determination lost. 



49 

Cooking Experiment No. 122. 

In this experiment a very fat cut of beef flank was used. It was freed 
from all bone and visible gristle, but not from visible fat, cut into 
cubes of about 0.T5 inch in size and thoroughly mixed. Two portions 
were taken — one (No. 1669) for cooking and the other (No. 1672) for 
analysis. In the cooking test the weighed meat was put into 2,000 
cubic centimeters of vigorously boiling water, the temperature main- 
tained as near the boiling point as possible for ten minutes, then 
allowed to drop to 85° C. and kept at this point until the total time of 
, cooking equaled five hours. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams . . 1, 000. 00 

Weight of meat after cooking do 700. 57 

Loss in weight in cooking do 299. 43 

Loss in weight in cooking per cent. . 29. 94 

The detailed results of the experiment are shown in Tables 39 and 40. 

Table 39. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold ivater, experiment No. 122. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1672 


ON FRESH BASIS. 


Per ct. 
59.17 
46.46 


Perct. 

13.96 

19.98 

.70 

34.19 
37.82 

1.72 


Per ct. 
0.77 
.04 
.56 

1.89 
.07 
1.37 


Per ct. 
0.96 
.17 
.74 

2.35 
.32 

1.81 


Per ct. 
24. 95 
34.16 
6.48 

61.11 
63.80 
15.87 


Per ct. 
0.71 
.24 
.44 

1.74 
.45 
1.07 


Per ct. 
41.35 
54.59 
8.92 

10L28 
101. 96 
21.84 


Per ct. 
2. 479 


1669 


Beef flank, cooked 


3 210 


1669 
1672 


Broth(percentuncookedmeat) 

ON WATER-FBEE BASIS. 

Beef flank, uncooked 


.292 
6.071 


1669 


Beef, flank, cooked 




5.996 


1669 


Broth(percent uncooked meat) 




.715 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1672 
1669 



ON FRESH BASIS. 



Beef, flank, uncooked 

Beef, flank, cooked 

Broth (percent uncooked meat) 

ON WATER-FREE BASIS. 



Beef, flank, uncooked 

Beef, flank, cooked 

Broth (per cent uncooked meat) 



2.99 
.75 
1.50 



0.77 
.04 
.56 



1.89 
.07 
1.37 



2.35 
.32 
1.81 



1.35 
.37 
1.07 



8.58 
1.51 
5.75 



0.440 
.077 
.278 



1.078 
.144 



11480— No. 162—06- 



50 



Table 39.- 



- Constituents of uncooked meats, cooked meats, and broths, soluble and. insoluble 
in cold ivater, experiment No. 122 — Continued. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



Labo- 


Kind of materiaL 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1672 


ON FRESH BASIS. 


Per ct. 


Per ct. 

12.75 

19.59 

.09 

3L20 

36.57 

.22 


Per ct. 









Per ct. 







Per ct. 
24.95 
34.16 
6.48 

fii 11 


Per ct. 
0.16 
.04 

.39 
.08 


Per ct. 
37.86 
53.79 
6.57 

92.70 
100.45 
16.09 


Per ct. 
2 039 


1669 


Beef, flank cooked 




3 133 


1669 
1672 


Broth(percentuneookedmeat) 

ON WATER-FREE BASIS. 

Beef flank, uncooked 




.014 
4 993 


1669 






fi3 m 


5.852 


1669 


Broth(percentuncookedmeat) 







15.87 


.036 



Table 40. — Results of cooking (boiling) experiment No. 122. 



Labo- 


Distribution of niitrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1669 


Weight of nutrients: 
In cooked meat 


Grams. 
325.48 
210. 26 
535.74 

Per cent. 
60.75 
39.25 

21.03 


Grams. 

139. 97 

7.00 

146. 97 

Per cent. 
95.24 
4.7« 

.70 


Grams. 
0.28 
5.61 
5.89 

Per cent. 
4.75 
95.25 

.56 


Grams. 
1.19 
7.38 
8.57 

Per cent. 
13.89 
86.11 

.74 


Grams. 
239.31 
64.81 
304. 12 

Per cent. 
78.69 
21.31 

6.48 


Grams. 
1.68 


1669 




4.37 


1672 




6.05 


1669 


Proportion of nutrients: 
In cooked meat 


Per ct. 

27 77 


1669 




72.23 


1669 


In broth on ba.sis of total 
weight of uncooked meat. . . 


.44 



Cooking Experiment No. 123. 

In this experiment veiy fat beef rump was cooked by the method fol- 
lowed in experiments Nos. 121 and 122. All the bone and gristle were 
removed from the meat and the entire cut w^as divided into pieces 0.5 
to 0.75 inch thick and 0.75 to 1.25 inches long and thoroughl}^ mixed. 
Three portions were then taken, two (Nos. 1673 and 1674) for cooking 
and one (No. 1676) for analysis in the uncooked condition. One por- 
tion (sample No. 1673) was plunged into 2,000 cubic centimeters of 
vigorously boiling water and kept at this temperature for ten minutes. 
The temperature was then allow^ed to drop to 85° C, at which point 
it was kept until the total time of cooking equaled five hours. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 643. 20 

Loss in weight in cooking do 356. 80 

Loss in weight in cooking per cent. . 35. 68 

Tables 41 and 42 give the detailed results of the experiment. 



51 

Table 41. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold ivater, experiment No. 133. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of materiaL 


Water. 


Pro- 
teid. 


Organic 

extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1676 


ON FRESH BASIS. 

Beef rump uncooked 


Per ct. 
52. 26 
38.35 


Per ct. 

13.69 

19.34 

.51 

28.68 
31.37 
1.06 


Per ct. 
0.66 

.47 
.61 

1.38 
.76 
1.27 


Per ct. 
0.88 
.43 

.86 

1.84 
.70 

1.79 


Per ct. 
32.38 
42.03 
6.32 

67.83 
68.18 
13.24 


Per ct. 
0.74 
.33 
.50 

1.55 
.54 
1.01 


Per ct. 
48.35 
62.60 
8.80 

101. 28 
101. 55 
18.40 


Per ct. 
2 400 


1673 




3.245 


1673 
1676 


Broth(percentuncookedmeat) 

ON WATER-FBEE BASIS. 

Beef, rump, uncooked 


.275 
5. 027 


1673 






5.264 


1673 


Broth(percentuncookedmeat) 




.576 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1676 


ON FRESH BASIS. 

Beef, rump, uncooked 




1.54 
.38 
.32 

3.23 
.62 
.67 


0.66 
.47 
.61 

1.38 
.76 
1.27 


0.88 
.43 
.86 

1.84 
.70 
1.79 











0.61 
.25 
.50 

1.28 
.41 
1.04 


3.69 
1.53 
2.29 

7.73 
2.49 

4.77 


0.456 


1673 






. 212 


1673 
1676 


Broth{percentuncookedmeat) 

ON WATER-FREE BASIS. 




.245 
.955 


1673 


Beef, rump, cooked 




.343 


1673 


Broth(percentuncookedmeat) 




.514 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



ON FRESH BASIS. j 

Beef, rump, uncooked 12. 15 

Beef, rump, cooked ' 18. 96 

Broth(percent uncooked meat ) I .19 



ON WATER-FREE BASIS. 



Beef, rump, uncooked 

Beef, rump, cooked 

Broth (per cent uncooked meat) . 



25.45 
30.75 



32. 38 
42. 03 
6.32 



67.83 
68.18 
13.24 



44.66 
61.07 
6.51 



93.55 
99.06 
13.63 



1.944 
3.033 
.030 



4.072 

4. 920 
.062 



Table 42. — Residfs of cookhig (boiling) experiment No. 123. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1673 


Weight of nutrients: 
In cooked meat 


Grams. 
246. 67 
268. 97 
515. 64 

Per cent. 
47.84 
52. 16 

26.90 


Grams. 

124. 39 

5.06 

129.45 

Per cent. 
96.09 
3.91 

.51 


Grams. 
3.02 
6.05 
9.07 

Per cent. 
33.30 
66.70 

.61 


Grams. 
2.77 
8.55 

n.32 

Per cent. 
24.47 
75.53 

.86 


Grams. 
270. 34 
63.20 
333. 54 

Per cent. 
81.05 
18.95 

6.32 


Grams. 
2. 12 


1673 


In broth 


4.97 


1676 




7.09 


1673 


Proportion of nutrients: 
In cooked meat . . 


Per ct. 
29.90 


1673 


In broth 


70.10 


1673 


In broth on basis of total 
weight of uncooked meat . . . 


.60 



52 



Cooking Experiment No. 124. 

For purposes of comparison a sample of beef rump (No. _l674) was 
pap broiled, the same cut being used as in the preceding test 
in which the meat was boiled. The thorough^ sampled beef was 
passed through a sausage mill three times, being carefully mixed each 
time, and then made up into cakes weighing 90 to 100 grams and pan 
broiled — that is, the meat was placed upon the surface of a moderatel}^ 
hot, dry, cast-iron pan and cooked for thirteen minutes, until fairly 
well done, the meat being turned frequently after it was well seared. 
No fat was added either before or during the cooking. When suffi- 
ciently cooked the meat was removed from the frying pan, care being 
taken to scrape off as much of the adhering material as possible, and 
then weighed. 

The losses in weight during the cooking were as follows: 

Weight of meat before cooking gmins . . 571. 12 

Weight of meat after cooking do . '. . . 368. 47 

Loss in weight in cooking do 202. 65 

Loss in weight in cooking per cent . . 35. 48 

The results of the experiment are given in detail in Tables 43 and 44. 

Table 43. — Const ituenta of uncooked meats and cooked meats, wluble and insoluble in cold 
water, experiment No. 124- 
A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 

No. 



1676 
1674 



1676 
1674 



Kind of material. 



ON FRESH BASIS. 

Beef, rump, uncooked.. 
Beef, rump, cooked 



Fer ct. 
52. 26 
27.46 



Pro- 
teid. 



Per ct. 
13.69 
21.51 



ON WATER-FREE BASIS. 



Beef, rump, uncooked 28. 68 

Beef, rump, cooked | 29. 65 



Organic 
extractives. 



^°°"«-|enoSf. 



Per ct. Per ct. 
0.66 0.88 
1. 07 1. 33 



Per ct. 
32.38 
47.39 



Per ct. 
0.7'<. 
1.18 



Total 
solid 



Total 
I nitro- 



Per ct. 
48.35 
72. 48 



Per ct. 
2.400 
3.786 



1.55 101.28 5.027 
1.63 99.92 5.218 



B. NUTRIENTS SOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1676 






1.54 
.27 


0.66 
1.07 


0.88 
1.33 






0.61 
1.07 


3.69 
3.74 


0. 456 


1674 






.387 




ON WATER-FREE BASIS. 


















1676 






3.23 
.37 


1.38 
L48 


1.84 
1.83 






1.28 
1.48 


7.73 
5.16 


. 955 


1674 


Beef rump cooked 




.534 











C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. 
















1676 


Beef rump uncooked 


12. 15 

21 24 










32. 38 
47.39 


0.13 
.11 


44.66 
6S. 74 


1.944 


1674 




3. 399 




ON WATER-FREE BASIS. 
















1676 




25. 45 
29.28 










67.83 
65.33 


.27 
.15 


93. 55 

94. 76 


4. 072 


1674 


Beef rump cooked ! 


4. 685 









53 



Table 44. — Results of cooJcing (pan broiling) e.vperiment No. 124- 



Labo- 
ratory 
No. 



Distribution of nutrients. 



Organic extract- 
ives. 



Nitrog- 
enous. 



Non- 
nitroge- 
nous. 



1676 
1674 



Weight of nutrients: 

In uncooked meat 

In cooked meat 

Lost ( — ) or (apparently) 
gained ( + ) 

Proportion of nutrients: 

In cooked meat 

Lost (-) or (apparently) 
gained (-F) 

Lost ( — ) or (apparently) 
gained (-f) in percentages 
of weight of uncooked meat 



Grams. 
298. 47 
101. 18 



Per cent. 
33.90 



- 66.10 

- 34.54 



Grams. 
78.19 
79.26 



Per cent. 
100. 00 



-fl.37 
+ .19 



Grams. 
3.77 



Per cent. 
100. 00 



+i. 51 
+ .03 



Grams. 
5.03 



Per cent. 
97.42 



-2. 58 
- .02 



Grams. 
184. 92 
174.62 



Per cent. 
94.43 



• 5.57 
1.80 



Grams. 
4.23 
4.35 

+ .12 

Per ct. 
100.00 



Series IX. — Experiments Nos. 141-147. 

This series of seven experiments was made to determine the influ- 
ence of different methods of cooking (1) upon the soluble and insoluble 
constituents of meat, and (2) upon the nature and the quantities of 
nutrients lost. Lean beef round from which all bone, gristle, and 
most of the visible fat had been removed was used in the entire series, 
and was divided as follows: (1) A representative cross-section layer 
about one-half inch thick (sample No. 1764) was reserved for complete 
chemical analysis; (2) three steaks (samples Nos. 1765, 1766, and 1767), 
1 inch thick, of approximately equal size and as similar as possible in 
appearance and composition were used in experiments Nos. 141, 142, 
and 143; (3) three pieces (samples Nos. 1768, 1770, and 1771), about 5 
inches thick and 4 inches across and as similar as possible in appearance, 
shape, and size were taken for experiments Nos. 144, 146, and 147; 
and (4) one portion' (No. 1769) was cut into 2-inch cubes for use in 
experiment No. 145. 

Experiment No. 141. 

One of the steaks (sample No. 1765) 1 inch in thickness was sauteed. 
A small amount of beef fat (7.1 grams) was heated in the frying pan 
until it began to smoke, the meat then added and cooked for ten min- 
utes with frequent turning. It was well browned but still underdone, 
or rare, and juic}^ 

The losses in weight during cooking w^ere as follows: 

Weight of meat before cooking grams . . 670. 54 

Weight of meat after cooking do 566. 40 

Loss in weight in cooking do 104. 14 

Loss in weight in cooking per cent. . 15. 53 

The results are given in detail in Tables 45 and 46. 



54 

Table 45. — Constituents of uncooked meats and cooled meats soluble and insoluble in cold 
water, experiment No. 141. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 

No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1764 


ox FRESH BASIS. 

Beef, round, uncooked 


Per rt. 
69. 92 
64. 02 


Perct. 
17.96 
22. 51 

59.71 
62. 56 


Per d. 
1.18 
1.38 

3.92 
3.84 


Per ct. 
1.73 
1.69 

5.75 
4.70 


Perct. 
8.15 
9.88 

27.09 
27.46 


Perct. 
1.06 
l.]8 

3.52 
3.28 


Per ct. 
30.08 
36.64 

99.99 
101. 84 


Per ct. 
3 '>51 


1765 


Beef round cooked 


4 044 


1764 


ON WATER-FREE BASIS. 

Beef , round, uncooked 


10 808 


1765 


Beef, round, cooked 





11.240 









B. NUTRIENTS SOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1764 


Beef, round, uncooked. 




2.70 
1.03 


1.18 
1.38 


1.73 
1. 69 






0.73 
.94 


6.34 
5.04 


811 


1765 






.608 




ON WATER-FREE BASIS. 


















1764 


Beef, round, uncooketl . . 




9.00 

2.87 


3.92 
3.84 


5.75 
4.70 






2.44 
2.62 


21.11 
14. 03 


2 ()95 


1765 


Beef, round, cooked 




1.690 











C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. 
















1764 




15.26 
21.48 










8.15 
9.88 


0.33 


23.74 
81.60 


2 44C 


1765 




3. 4'St 




ON WATER-FREE BASIS. 
















1764 




50.71 
59.69 


s 






27.09 
27.46 


1.08 
.66 


78.88 
87.81 


8. Ill 


1765 




9. 55C 









Table 46. — Results of cooking {sauUung) experiment N0.I41. 



Labo- 
ratory 
No. 



1764 
1765 



Distribution of nutrients. 







Weight of nutrients: Grams. 

In uncooked meat 468. 84 

In cooked meat 362. 61 

Lost ( — ) or (apparently) i 

gained { + ) ; -106.23 

Proportion of nutrients: Per cent. 

In cooked meat 77. 34 

Lost ( — ) or ( apparently) 

gained (-|-) — 22.64 

Lost (— ) or (apparently) 
gained (-i-) in percentages i 

of weight of uncooked meat. 1 — 15. 84 



Organic extract- 
ives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Grrams. 
120. 43 
127. 50 



Per cent. 
100. 00 



+5.87 
+1.05 



Grams. 
7.91 

7.82 

- .09 
Per cent. 



Grams. 
11.60 
9.57 



Per cent. 
82.50 



Grams. 
54. 65 
.55. 96 



Per cent. 
100. 00 



55 

Cooking Experiment No. 142. 

For this experiment another one of the steaks (sample No. 1766) 
1 inch in thickness was pan broiled as follows: After the pan had been 
heated until "blue hot," that is, until the iron has a bluish and 
characteristic appearance which housekeepers readily recognize, the 
meat was put in it and cooked for ten minutes, with frequent turning, 
no fat being added either before or during the cooking. The cooked 
meat was well browned on the outside, but decidedly underdone, or 
rare, and juicy within. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 673. 91 

Weight of meat after cooking do 563. 37 

Loss in weight in cooking do 110. 54 

Loss in weight in cooking per cent. . 16. 40 

Tables 47 and 48 give the details of the experiment. 

Table 47. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold, 
water, experiment No. 143. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


TKind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


A.sh. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1764 
1766 


ON FKESH BASIS. 

Beef, round, uncooked 

Beef, round cooked 


Per ct. 
69. 92 
65.61 


Perct. 
17.96 
22.31 

59.71 
64.87 


Perct. 
1.18 
L46 

3.92 
4.25 


Per ct. 
1.73 
1.72 

5.75 
5.00 


Perct. 
8.15 
8.18 

27.09 
23. 79 


Per ct. 
1.06 
1.19 

3.52 
3.46 


Per ct. 
30.08 
34.86 

99.99 
101. 37 


Per ct. 
3.251 
4.037 


1764 


ON WATER-FREE BASIS. 


10. 808 


1766 


Beef, round, cooked 




11. 739 











B. NUTRIENTS SOLUBLE IN COLD WATER. 



1764 


ON FRESH BASIS. 

Beef, round, uncooked 




2.70 
1.37 

9.00 
3.98 


L18 
1.46 

3.92 
4.25 


5.75 
5.00 









0.73 
.99 

2.44 
2.88 


6.34 
5.54 

21.11 
16.11 


0.811 


1766 


Beef, round, cooked 




.686 


1764 


ON WATER-FREE BASIS. 

Beef, round, uncooked 




2.695 


^1766 






1.996 









C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1764 


ON FRESH BASIS. 

Beef, round, uncooked 




15.26 
20.94 

50.71 
60.89 
















8.15 
8.18 

27.09 
23.79 


0.33 
.20 

LOS 
.58 


23.74 
29.32 

78.88 
85.26 


2 440 


1766 


Beef, round, cooked 




3.351 


1764 


ON WATER-FREE BASIS. 

Beef, round, uncooked 




8.113 


1766 


Beef, round, cooked 




9.743 











56 



Table 48. — Results of cooking {pan broiling) experiment No. 142. 



Labo- 
ratory 
No. 



Distribution of nutrients. 



Organic extract- 
ives. 



Nitroge- 
nous. 



Non- 
nitroge- 
nous. 



1764 
1766 



Weight of nutrients: 

In uncooked meat 

In cooked meat 

Lost ( — ) or (apparently) 
gained { + ) 

Proportion of nutrients: 

In cooked meat 

Lost ( — ) or (apj>arently) 
gained ( r ) 

Lost (— ) or (apparently) 
gained (-I-) in percentages 
of weight of uncooked meat 



Grams. 
471. 20 
369. 63 



Per cent. 
78.44 



Grams. 
121.03 
125. 69 



Per cent. 
100. 00 



Grams. 
7.95 
8.23 



Per cent. 
100. 00 



Per cent. 
83.10 



Grams. 
54. 92 

46. 08 



Per cent. 
83.90 



Gram s 
7.14 
6.70 



Per ct. 
93.84 



Cooking Experiment No. 143. 

For this experiment the third 1-inch thick steak (sample No. 1767) 
was cooked by fi'ji'^g" i^^ deep fat. A quantity of lard sufficient to 
entirely cover the meat was heated to 200^ C. and to this the meat 
was quickl}' added. The temperature dropped at once to 160° C. The 
cooking was continued for five minutes. The cooked meat was well 
browned on the edges, but decidedly underdone, or rare, and juicy in 
the interior. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 666. 11 

Weight of meat after cooking do 471. 08 

Loss in weight in cooking do 195. 03 

Loss in weight in cooking per cent. . 29. 28 

Tables 49 and 50 show the detailed results of the experiment. 



Table 49. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 
water, experiment No. 143. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of materiaL 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory- 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1764 

1767 


ON FBESH BASIS. 

Beef, round, uncooked 


Per ct. 
69. 92 

57.78 


Per ct. 
17.96 
27.59 

59.71 
65. 85 


Per ct. 
1.18 
1.62 

3.92 
3.84 


Per ct. 
1.73 
1.83 

5.75 
4.33 


Per ct. 
8.15 
10. 42 

27.09 
24.68 


Per ct. 
1.06 
1.43 

3.52 
3.39 


Per el. 
30.08 
42.89 

99.99 
101. 59 


Per ct. 
3.251 
4.934 


1764 


ON WATER-FREE BASIS. 

Beef, round, uncooked 


10. 808 


1767 


Beef, round, cooked 




11.687 











57 

Table 49. ^Constituents of uncooked meats and cooked meats soluble and insoluble in cold 
water J experiment No. 143 — Continued. 

B. NUTRIENTS SOLUBLE IN COLD WATER. 



Labo- 
ratory 

No. 



Kind of material. 



Pro- 
teid. 



Organic 
extractives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Total 

solid 

matter. 



Total 
nitro- 
gen. 



1764 
1767 



1764 
1767 



ON FEESH BASIS. 



Beef, round, uncooked . 
Beef, round, cooked — 



ON WATER-FKEE BASIS. 



Beef , round, uncooked . 
Beef, round, cooked 



Per ct. 
2.70 
.54 



9.00 
1.26 



Per ct. 
1.18 
1.62 



3.92 
3.84 



Per ct. 
1.73 
1.83 



5.75 
4.33 



Per ct. 





Per ct. 
0.73 



2.44 
2.58 



21.11 
12.01 



Per ct. 
0.811 
.605 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1764 


Beef round uncooked 




15.26 
27.05 










8.15 
10.42 


0.33 
.35 


23.74 

37.82 


2.440 


1767 






4.329 




ON WATER-FREE BASIS. 


















1764 


Beef round, uncooked 




50.71 
64.09 










27.09 
24.68 


1.08 
.81 


78.88 
89.58 


8.113 


1767 






10. 254 











Table 50. — Besults of cooking {frying in lard) experiment No. 14S. 



Labo- 
ratory 
No. 



Distribution of nutrients. 



Organic extract- 
ives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



1764 
1767 



Weight of nutrients: 

In uncooked meat 

In cooked meat 

Lost ( — ) or (apparently) 
gained (+) 

Proportion of nutrients: 

In cooked meat 

Lost ( — ) or (apparently) 
gained (+) 

Lost (— ) or (apparently) 
gained {+) in percentages 
of weight of uncooked meat. 



Grams. 
465. 74 
272. 19 



Per cent. 
68.44 



-41.56 
-29. 06 



Grams. 
119. 63 
129. 97 



Per cent. 
100. 00 



+ 8.64 
-f 1.55 



Grams. 
7.86 
7.63 



Per cent. 
97.07 



-2.93 
- .03 



Grams. 
11.52 
8.62 



Grams. 
54.29 
49.09 



Per cent. 
90.42 



-9.58 

- .78 



Grams. 
7.06 
6.74 



Per ct. 
95.47 



-4.53 
- .05 



Cooking Experiment No. 144. 

In this experiment one of the pieces of the beef round which was 
cut about 5 inches thick and 4 inches across (sample No. 1768) was 
phmged into 2,000 cubic centimeters of vigorousl}^ boiling water and 
the cooking continued at the boiling point for ten minutes, when the 
temperature was allowed to fall to 85" C, and maintained at this tem- 
perature until the total time of cooking was equal to three hours. 
The cooked meat was well done and quite dry. The volume of the 
final broth measured 1,710 cubic centimeters. 



58 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 027. 72 

Weight of meat after cooking do. . . 639. 87 

Loss in weight in cooking do 387. 85 

Loss in weight in cooking per cent. . 37. 74 

The detailed results of the experiment are shown in Tables 51 and 52. 

Table 51. — Constituents of uncooked meats, cooked meats, and bi^oths, soluble and insoluble 
in cold ivater, experiment No. 144- 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 
No. 



Kind of material. 



1764 
1768 
1773 



1764 
1768 
1773 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat)« 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat)« 



Per ct. 
69.92 
58.81 



I 



Pro- 
teid. 



Per ct. 
17.96 
31.19 



59.71 
75.72 



Organic 
extractives. 



Nitrog- 
enous. 



Per ct. 
1.18 



3.92 
2.40 



Non- 
nitrog- 
enous. 



Per ct. 
L73 
1.28 



5.75 
3.11 

•2.44 



Per ct. 
S.15 
7.51 



27.09 
18.23 



Per ct. 
1.06 



3.52 
2.16 



Total 

solid 

matter. 



Per ct. 
30.08 
41.86 

2.23 



99.99 
101. 62 



Total 
nitro- 
gen. 



Per ct. 
3. 2'n 
5.309 



10. 808 
12. 889 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1764 
1768 
1773 



ox FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat)« 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per . cent uncooked 
meat)a 



2.70 
.21 



1.18 
.99 



2.40 
2.24 



1.73 

1.28 



5.75 
3.11 



0.73 
.32 



2.44 
.79 



6.34 
2.80 



21.11 
6.81 



0.811 
.352 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1764 
1768 
1773 



1764 
1768 
1773 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat)n 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat)ce 



15.26 
30.98 



50.71 
75.21 



27.09 
18.23 



0.33 

.57 



LOS 
L37 



23.74 
39.06 



78.88 
94.81 



2.440 
4.957 



8.113 
12. 034 



a Broth from cooked meat No. 1768. 



59 



Table 52. — Remlti> of cooking [boiling) experiment No. 144- 



Labo- 


Distribution of nutrients. 


Water. 


Organic extract- 
ives. 


Fat. 




ratorv 
No. 


Proteid. 

! Nitrog- 
I enous. 


Non- 
nitrog- 
enous. 


Ash. 


1768 


Weight of nutrients: 


Grams. 
376. 31 
364. 83 
741. 14 

Per cent. 
50.77 
49.23 

35.50 


Grams. Grams. • Grams. 

199.58 6.33 i 8.19 

2.07 6.91 I 7.54 

201.65 13.24 ! 15.73 


Grams. 
48.05 
1.75 
49.80 

Per cent. 
96.48 
3.52 

.17 


Grams. 
5.69 


1773 


In broth 


4.75 


1764 




10.44 


1768 


Proportion of nutrients: 


Per cent. Per cent. 
98.97 • 47.81 
1.03 52.19 

.20 .67 


Per cent. 
52.06 
47.94 

.73 


Per ct. 
54.50 


1773 




45.50 


1773 


In broth on basis of total 
weight of uncooked meat . . . 


.46 



Cooking Expeeiment No. 145. 

In this experiment the beef round (sample No. 1769), in the form of 
2-inch cubes, was plunged into 850 cubic centimeters of boiling water, 
the temperature of the water then reduced to 85^ C. as quickly as pos- 
sible, and the cooking continued at this temperature for three hours. 
The cooked meat was well done and quite dr}^ The volume of the 
final broth before dilution was 675 cubic centimeters. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 074. 83 

Weight of meat after cooking do 587. 28 

Loss in weight in cooking .do 487. 55 

Loss in weight in cooking per cent. . 45. 36 

Tables 53 and 54 give the details of the experiment. 

Table 53. — Constituents of uncooked meats, cooked meats, and broths, soluble and insolu- 
ble in cold water, experiment No. 145. 

A. TOTAL NUTRIENTS. IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 




Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Water. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1764 
1769 


ON FRESH BASIS. 

Beef, round, uncooked 

Beef, round cooked 


Per ct. 
69.92 
56.49 


Per ct. 
17.96 
34.41 

.25 

59.71 
79.09 

.82 


Per ct. 
1.18 
.95 

.75 

3.92 
2.18 

2.50 


Per ct. 
1.73 

.88 

.83 

5.75 
2.02 

2.77 


Per ct. 
8.15 
6.87 

.44 

27.09 
15.79 

1.45 


Per ct. 
L06 
.91 

.52 

3.52 
2.09 

1.73 


Per ct. 
30.08 
44.02 

2.79 

99.99 
101. 17 

9.27 


Per ct. 
3.251 
5 810 


1772 


Broth (per cent uncooked 
meat)" 


.280 


1764 


ON WATER-FREE BASIS. 

Beef, round, uncooked 




10. 808 


1769 


Beef, round , cooked 




13. 353 


1772 


Broth (per cent uncooked 
meat)" 




.931 











60 



Table 53. — Constituents of uncooked meats, cooked meats, and hrotha, soluble and, insolu- 
ble in cold tvater, experiment No. 145 — Continued. 

B. NUTRIENTS SOLUBLE IN COLD WATER. 



Labo- 
ratory 
No. 



Kind of material. 



Pro- 
teid. 



Organic 
extractives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Total 

solid 

matter. 



Total 
nitro- 
gen. 



1764 
1769 
1772 



1764 
17G9 
1772 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat) « 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat) « 



Per ct. 
2.70 
.21 



9.00 
.50 



Per ct. 
1.18 



3.92 

2.18 



5.75 
2.02 



Per ct. 
0.73 



2.44 
1.46 



Per ct. 
6.34 
2.67 



21.11 
6.16 



Per ct. 
0.811 



2.695 
.779 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1764 
1769 



1764 
1769 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat) a 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat) « 



15.26 
34.20 



50.71 
78.59 



27.09 
15. 79 



23. 74 
41. 35 



78.88 
95.01 



2.440 
5. 471 



8.113 
12. 574 



« Brota from cooked paeat No. 1769. 
Table 54, — Results of cooking {boiling) experiment No. 145. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1769 


Weight of nutrients: 

In cooked meat 


Grams. 
331.75 
457. 59 
789.34 

Per cent. 
42.03 
57.97 

42.57 


Grams. 

202. 08 

2.64 

204. 72 

Per cent. 
98.71 
L29 

.25 


Grams. 
5.58 
8.07 
13.65 

Per cent. 
40.88 
59.12 

.75 


Grams. 
5.17 
8.96 
14.13 

Per cent. 
36.59 
63 41 

.83 


Grams. 
40.35 
4.70 
45.05 

Per cent. 
89.57 
10.43 

.44 


Grams. 
5.34 


1772 




5.59 


1764 


In uncooked meat 


10.93 


1769 


Proportion of nutrients: 

In cooked meat 


Percent. 
48.86 


1772 




51.14 


1772 


In broth on basis of total 
weight of uncooked meat 


.52 



Cooking Experiment No. 146. 

In this experiment lean beef round (sample No. 1770), cut about 5 
inches thick and 4 inches across, was cooked as a pot roast. A small 
amount of beef fat (9.3 g-rams) was heated in aflat-bottomed kettle 
until ^'smoking hot," when the meat was added and well browned on 
all sides. A small quantity of water was then added from time to time 
and the cooking continued for three hours, the pot being kept closely 
covered. The cooked meat was well done and medium dry. 



61 



The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 966. 87 

Weight of meat after cooking do 545. 08 

Loss in weight in cooking do 421. 79 

Loss in weight in cooking per cent. . 43. 62 

The results of the experiment are giv^en in detail in Tables 55 and 56. 

Table 55. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 
water, experiment No. 146. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of materiaL 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1764 
1770 


ON FRESH BASIS. 

Beef, round, uncooked 


Per ct. 
69.92 
51. 95 


Perct. 
17.96 
34.53 

59.71 
71.86 


Per ct. 
1.18 
1.40 

3.92 
2.91 


Per ct. 
1.73 
1.69 

5.75 


Per ct. 
8.15 
9.66 

27.09 


Perct. 
1.06 
1.21 


Per ct. 
30.08 
48.49 


Per ct. 
3. 261 

5.972 


MM 


ON WATER-FREE BASIS. 


3.52 


99.99 


10. 808 


1770 


Beef, round, cooked 




3.52 20.10 


2.52 ! 100.91 


12. 429 



















B. NUTRIENTS SOLUBLE IN COLD WATER. 



1764 


ON FRESH BASIS. 

Beef, round, uncooked 




2.70 
.31 

9.00 
.65 


L18 
L40 

3.92 
2.91 


1.73 
1.69 

5. 75 
3.52 









0.73 

.84 

2.44 
1.75 


6.34 
4.24 

21.11 
8. >3 


0.811 


1770 


Beef, round, cooked 




.498 


1764 


ON WATER-FREE BASIS. 

Beef, round, uncooked .... 




2.695 


1770 


Beef, round, cooked 




1.036 












C. NUTRIENTS INSOLUBLE IN COL© WATER. 





ON FRESH BASIS. 


















1764 
1770 


Beef, round, uncooked 

Beef, round, cooked 




15.26 
34. 22 










8.15 
9.66 


0.33 
.37 


.,.74 
44. 25 


2.440 
5.474 




ON WATER-FREE BASIS. 


















1764 


Beef, round, uncooked 




50.71 
71.21 










27. 09 
20.10 


LOS 

.77 


78.88 
92.08 


8.113 


1770 


Beef round cooked 




11. 393 











Table 56. — Results of cooking (pot roast) experiment No. 146. 



Distribution of nutrients. 



Weight of nutrients: 

In uncooked meat 

In cooked meat 

Lost ( — ) or (apparently) 
gained ( ) 

Proportion of nutrients: 

In cooked meat 

Lost (— ) or (apparently) 
gained (-t-) 

Lost (— ) or (apparently) 
gained (-I-) in percentages 
of weight of uncooked meat. 



Grams. 
676. 04 
283. 17 



Per cent. 
41.89 



- 58. 11 

- 40.63 



Grams. 
173. 65 
188. 22 



Per cent. 
100.00 



Organic extract- 
ives. 



Nitrog- 
enous. 



Grams 
11.41 
7.63 



Per cent. 
66.87 



Non- 
nitrog- 
enous. 



Grams. 
16.73 
9.21 



Per cent. 
55.05 



Grams. 
78.80 
52. 65 

-26. 15 

Per cent. 
66.80 

-33.20 

- 2.70 



Grams. 
10. 25 
6.60 



Per ct. 
64.39 



-35. 61 

- .38 



62 

Cooking Experiment No. 147. 

In this experiment, the last of the series, the lean beef round (sam- 
ple No. 1771), cut about 5 inches thick and 4 inches across, was roasted. 
The weighed meat was placed on the rack in a roasting pan and put in 
the oven of a gas stove. The temperature for the first fifteen minutes 
was 249° C. and for the remaining forty-five minutes 193° C. The 
cooked meat was well browned, medium underdone, or rare, and quite 
juicy. The quantit}^ of drippings obtained was ver}' small. 

The losses in weight in cooking were as follows: 

Weight of meat before cooking grams . . 1 , 104. 40 

Weight of meat after cooking do 920. 92 

Loss in weight in cooking do 183. 48 

Loss in weight in cooking per cent. . 16. 61 

Tables 57 and 58 show the detailed results of the experiment. 

Table 57. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 
water, experiment No. 147. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1764 
1771 


OK FRESH BASIS. 

Beef, round, uncooked 


Per ct. 
69.92 
64.63 


Perct. 
17.96 
21.45 

59.71 
60.64 


Per ct. 
1.18 
1.36 

3.92 
3.84 


Per ct. 
L73 
L55 

5.75 
4.38 


Per ct. 
8.15 
9.50 

27.09 
26.86 


Perct. 
1.06 
1.17 

3.52 
3.31 


Per ct. 
30.08 
35.03 

99.99 
99.03 


Per ct. 
3.251 
3.870 


1764 


ON WATER-FREE BASIS. 

Beef, round, uncooked 


10. 808 


1771 




10. 941 









B. NUTRIENTS SOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1764 


Beef, round, uncooked 




2.70 
.75 


1.18 
1.36 


1.73 
1.55 






0.73 
.96 


6.34 
4.62 


0.811 


1771 


Beef, round, cooked 




. 557 




ON WATER-FREE BASIS. 


















1764 


Beef round uncooked 




9.00 
2.10 


3.92 
3.84 


5.75 
4.38 






2.44 
2.71 


21.11 
13.03 


2 695 


1771 






1.574 











C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1764 






15.26 
20.70 










8.15 
9.50 


0.33 
.21 


23.74 
30.41 


2.440 


1771 


Beef, round, cooked 





3.313 




ON WATER-FREE BASIS. 


















1764 






50.71 

58.54 










27.09 
26.86 


1.08 
.60 


78.88 
86.00 


8.113 


1771 


Beef round cooked 




9.367 











63 



Table 58. — Results of cooking {roasting) experiment No. 147. 



Labo- 
ratory 
No. 



Distribution of nutrients. 



Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Grams. 
772. 20 
595. 19 


Grams. 

198. 35 
197.54 


Grams. 
13.03 
12.52 


Grams. 
19.11 
14.27 


Grams. 
90.01 
87.49 


-177. 01 


-.81 


- .51 


-4.84 


-2.52 


Per cent. 
77.08 


Per cent. 
99.59 


Per cent. 
96.09 


Per cent. 
74.67 


Per cent. 
97.20 


- 22.92 


-.41 


-3.91 


-25.33 


-2.80 


- 16.03 


-.07 


- .05 


- .44 


- .23 



1764 
1771 



Weigbt of nutrients: 

In uncooked meat 

In cooked meat 

Lost (— ) or (apparently) 
gained { + ) 

Proportion of nutrients: 

In cooked meat 

Lost ( — ) or (apparently) 
gained { + ) 

Lost ( — ) or (apparently) 
gained ( + ) in percentages of 
weight of uncooked meat . . . 



Grams. 
11.71 
10.77 



Per ct. 
91.97 



Series X. — Experiments Nos. 150-156. 

The object of this series of seven experiments was similar to that of 
Series IX, namely, to determine the influence of the different methods 
of cooking (1) upon the soluble and the insoluble constituents of meat 
and (2) upon the character and amounts of the losses of nutrients. 
The lean beef round selected was freed from all bone, gristle, and 
most of the visible fat and divided as follows: (1) A representative 
cross-section cut, about 0.5 inch thick (sample No. 1775), was reserved 
for analysis; (2) three steaks, 1 inch thick, of approximately equal size 
and as near alike as possible in appearance and composition, were cut 
for use in experiments Nos. 150, 151, and 152; (3) three pieces, about 
5 inches thick and 4 inches across, as near alike in appearance, shape, 
and size as possible, were cut for experiments Nos. 153, 155, and 156; 
and (1) one portion was cut into pieces about 2 inches square for 
experiment No. 154. 

Cooking Experiment No. 150. 

One of the steaks (No. 1776) 1 inch in thickness was sauteed. A 
small amount (12 grams) of beef fat was heated in a frying pan until 
it began to smoke. The meat was then added and cooked for twenty 
minutes, with frequent turning. When done it was well browned, 
underdone, or rare, and juicy. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 641. 09 

Weight of meat after cooking do 549. 85 

Loss in weight in cooking do 91. 24 

Loss in weight in cooking per cent. . 14. 23 

The details of the experiment are shown in Tables 59 and 60. 



64 

Table 59. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 
water, experiment No. 150. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1775 
1776 


ON FRESH BASIS. 

Beef, round, uncooked 

Beef, round, cooked 


Per ct. 
7:1 28 
66.66 


Per ct. 

18. 67 
22. 77 

69.87 
68.30 


Per ct. 
1.13 
1.37 

4.23 
4.11 


Per ct. 
1.40 
1.61 

5.24 
4.83 


Per ct. 
4.91 
6.34 

18.38 
19.02 


Perct. 
1.09 
1.17 

4 08 


Per ct. 
27.20 
33.26 

101 Kf» 


Per ct. 
3.349 
4.083 


1775 


ON WATER-FKEE BASIS. 

Beef, round, uncooked 


12 534 


1776 


Beef, round, cooked 




3. 51 99- 77 


12. 246 















B. NUTRIENTS SOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1775 






2.20 
.73 


LIS 
1.37 


L40 
1.61 






0.87 
.95 


5.60 
4.66 


0.714 


1776 


Beef, round, cooked 




.556 




ON WATER-FREE BASIS. 


















1775 






8.23 
2.19 


4.23 
4.11 


5.24 
4.83 






3.26* 
2. 85 


20.96 
13.98 


2.673 


1776 


Beef round, cooked 




1 667 











C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1775 


Beef round uncooked 




16.47 
22. 04 










4.91 
6.34 


0. 22 
.22 


21.60 
28. 60 


2.635 


1776 


Beef, round, cooked 




3.527 




ON WATER-FREE BASIS. 


















1775 


Beef, round, uncooked 




61.64 
66.11 










18.38 
19.02 


.82 
.66 


80.84 
85.79 


9.861 


1776 


Beef, round, cooked 




10. 579 











Table 60. — Results of cooking {sautcing) experiment No. 150. 



Labo- 
ratory 

No. 



Distribution of nutrients. 



Organic extrac- 
tives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



1775 
1776 



Weight of nutrients: 

In uncooked meat 

In cooked meat 

Lost ( — ) or (apparently) 
gained { + ) 

Proportion of nutrients: 

In cooked meat 

Lost ( — ) or (apparently) 
gained (-f) , 

Lost (-) or (apparently) 
gained ( + ) in percentage of 
weight of uncooked meat . . , 



Grams. 
469. 79 
366. 53 



Per cent. 
78.02 



Grams. 
119. 69 
125. 20 



Per cent. 
100. 00 



Grams. 

7.24 
7.53 



Per cent 
100.00 



Grams. 
8.98 
8.85 

- .13 

Per cent. 
98.55 



Grams. 
31.48 



Per cent. 
100. 00 



65 

Cooking Experiment No. 151. 

One of the steaks (sample No. 1777) 1 inch in thickness was pan- 
broiled as follows: The pan was heated until ''blue hot " and the meat 
was then put in it and cooked for ten minutes with frequent turning, 
no fat being- added either before or during the cooking. The cooked 
meat was well browned, decidedly underdone, or rare, and juicy. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 664. 60 

Weight of meat after cooking do 536. 05 

Loss in weight in cooking do 128. 55 

Loss in weight in cooking per cent. . 19. 34 

Tables 61 and 62 give the details of the experiment. 

Table 61. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 
water, experiment No. 161. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


t^id. iNitrog- 
1 enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1775 


ON FRESH BASIS. 

Beef, round, uncooked 


Per ct. ] Per ct. Per ct. 
73.28 18.67 \ 1.13 
65.74 ' 24.74 1 1.48 


Per ct. 
1.40 
1.72 


Perct. 
4.91 
5.83 

18.38 
17.02 


Per ct. 
1.09 
1.24 

4.08 
3.62 


Per ct. 
27. 20 
35.01 

101. 80 
102. 19 


Per ct. 
3.349 


1777 




4.435 


1775 


ON WATER-FREE BASIS. 

Beef, round, uncooked 




i 
69.87 4.23 


12.534 


nil 


Beef, round, cooked 




72.21 4.32 5.02 


12. 945 













B. NUTRIENTS SOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1775 


Beef, round, uncooked 




2.20 

.58 


1.13 
1.48 


1.40 
1.72 






0.87 
1.05 


5.60 
4.83 


0.714 


1777 


Beef, round, cooked 




.569 




ON WATER-FREE BASIS. 


















1775 


Beef, round , uncooked 




8. 23 
1.69 


4.23 
4.32 


5.24 
5. 02 






3.26 
3.07 


20.96 
14.10 


2 673 


1777 


Beef round cooked 




1 661 











('. NUTRIENTS INSOLl'BLE IN COLD WATER. 





ON FRESH BASIS. 
















1775 


Beef, round, uncooked 




16. 47 
24.16 










4.91 
5 83 


0. 22 
.19 


21. 60 
30. 18 


2. 635 


1777 


Beef round cooked . 




3.866 




ON WATER-FREE BASIS. 


















1775 


Beef, round , uncooked 




61.64 
70. 52 










18.38 
17.02 


.82 
.55 


80.84 
88.09 


9.861 




Beef, round cooked 




11. 284 











11480— No. 162—06- 



Labo- 
ratory 
No. 



66 



Table 62. — Results of cooking {pan broiling) expenment No. 151. 



Distribution of nutrients. 



Organic extract- 
ives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



1775 
1777 



Weight of nutrients: Grams. 

In uncooked meat \ 487. 02 

In cooked meat ; 352. 40 

Lost ( — ) or (apparently) 
gained { + ) '. —134. 62 



Per cent. 
Tl. 36 



Proportion of nutrients: 

In cooked meat 

Lost ( — ) or (apparently) 
gained ( -i- ) 

Lost ( — ) or (apparently) 
gained ( -h ) in percentages of 
weight of uncooked meat... 



Grams. 
124. 08 
132. 62 

+8.64 

Per cent. 
100. 00 



Gh-ams. 
7.51 



Per cent. 
100. 00 



Per cent. 
99.14 



-27.64 
-20. 26 



Grains. 
32. 63 
31.25 

-1.38 

Per cent. 
95.77 

-4. 23 
- .21 



Grams. 
7.24 
6. 65 



Per ct. 
91.85 



-8.15 
- .09 



Cooking Experiment No. 152. 

The third 1-inch steak (sample No. 1778) was cooked by ''gas broil- 
ing," that is, broiling over a gas flanie, for ten minutes, this method 
of cooking being substituted for f lying in deep fat, the method used 
in the former series of experiments (experiment No. 143), to which 
the present series corresponds. The cooked meat was well browned, 
decidedl}^ underdone, or rare, and juicy. 

The losses in weight in cooking were as follows: 

Weight of meat before cooking grams. . 662. 97 

Weight of meat after cooking do 551. 95 

Loss in weight in cooking , do 111. 02 

Loss in weight in cooking per cent. . 16. 75 

Tables 63 and 64 give the details of the experiment. 

Table 63. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 
water, exp>eriment No. 152. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of luaterial. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Asli. 


Total 


Total 


ratory- 
No. 


Nitrog- 
enous 


Non- 
nitrog- 
enous, 


solid i nitro- 
matter. gen. 

! 


1775 
1778 

1775 
1778 


OK FRESH BASIS. 

Beef, round, nncooked 

Beef, round, cooked 

ON WATER-FREE BASIS. 

Beef, round, uncooked 

Beef, round, cooked 


Ptr ct. 
73. 28 
66. 26 


Per ct. 
18.67 

22.78 

69.87 
67.52 


Per ct. 
L13 
L38 

4.23 
4.09 


Per ct. 
1.40 
1.62 

5.24 
4.80 


Perct. 
4.91 
7.64 

18.38 
22.64 


Per ct. 
1.09 
1.22 

4.08 
3.61 


Perct. 
27.20 
34.64 

101. 80 
102. 66 


Per ct. 
3.349 

4.088 

12. 534 
12. 116 



67 



Table 68. — (Jonstituenfi< of uncooked iiu'<Us and cooked meats solidile 
water, experiment No. 152 — Continued. 

B. NUTRIENTS SOLUBLE IN COLD WATER. 



id \\m)[\d)le in cold 



Labo- 


Kind of materiaL 


Water. 


Pro. 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 




ON FRESH BASIS. 


Per d. 


Perct. 
2.20 

.83 

8.23 
2.46 


Per d. 
L13 
1.38 

4. 23 
4.09 


Per d. 
1.40 
1.62 

5.24 
• 4.80 


Pcrd. 







Per d. 
0.87 
1.01 

3.26 
2.99 


Per d. 
5.60 

4.84 

20.96 
14.34 


Per d. 
0.714 


1778 






. 575 


1775 


ON WATER-FREE BASIS. 

Beef round uncooked 




2.673 


1778 






1.704 











C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1775 


Beef round, uncooked 




16.47 
21. 95 










4.91 
7.64 


0. 22 
.21 


21. 60 
29. 80 


2 635 


1778 


Beef, round, cooked 




3. 513 




ON WATER-FREE BASIS. 


















1775' 


Beef round, uncooked 




6L64 
65.06 










18.38 
22. 64 


.82 
.62 


80.84 
88.32 


9 861 


1778 






10. 412 











Table 64. — BeKidts of cooking {gas broiling) experiment No. 15£. 



Labo- 
ratory- 
No. 



Distribution of nutrients. 



Organic extract- 
ives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Weight of nutrients: | Gravis. 

nib In uncooked meat . . : ] 485. 82 

1778 In cooked meat 365. 

Lost ( — ) or (apparently 
gained ( -i- ) -120. 10 



Proportion of nutrients: 

In cooked meat 

Lost ( — ) or (apparently) 
gained ( + ) 

Lost ( — ) or (apparently) 
gained ( -f ) in percentages of 
weight of uncooked meat . . . 



Gi-ams. 
123. 78 
125. 73 



Per cent. Per cent. 
75.28 100.00 



-24. 72 
-18. 12 



Grains. 
7.49 
7.62 



Per cent. 
100. 00 



Grams. 
9.28 
8.94 



Per cent. 
96.34 



Grams. 
32. 55 
42.17 



'er cent. 
100.00 



Gframs. 
7.23 
6.73 



Cooking Experiment No. 153. 



One of the pieces of the beef round (sample No. 1779), about 5 inches 
thick and 4 inches across, was cooked by plunging it into 2,000 cubic 
centimeters of vigorously boiling water. This temperature was main- 
tained for ten minutes, and then allow-ed to fall to 85° C. and kept at 
this point. The total time of cooking was three hours. The cooked 
meat was well done and quite dr3\ 



68 

The losses in weig-ht in cooking were as follows: 

Weight of meat before cooking grams. . 1, 098. 31 

Weight of meat after cooking do 607. 44 

Loss in weight in cooking do. . . . 490. 87 

Loss in weight in cooking per cent. . 44. 69 

The details of the experiment are given in Tables 65 and 60. 

Table 65. — Cond'auents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 153. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 
No." 



1775 
1779 

1784 



1775 
1779 

1784 



Kind of material 



J\Va 



ON FRESH BASIS. I 

Perct. 

Beef, round, uncooked 73. 28 

Beef, round, cooked 54. 17 

Broth (per cent uncooked ' 
meat) « 



ox AVATER-FREE BASIS 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked I 
meat) « 



1 



Pro- 
teid. 



Per ct. 
18.67 
35.71 



Organic 
extractives. 



enous. enous. 



Per ct. \ Per ct. 
1.13 ! 1.40 
.94 1.04 



4.23 ' 
2.05 



5.24 
2.27 



Per ct. 
4.91 

7.88 



18.38 
17.19 



Perct. 
1.09 

.84 



1.83 
1.93 



Total 
solid 
matter. 



Per ct. 
27. 20 
46.41 



101. 80 
101.26 



Total 
nitro- 
gen. 



Per ct. 
3.349 
6.013 



12. 534 
13. 120 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1779 
1784 



1779 
1784 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat) a 



ON AVATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked j 
meat) « I 



2. 20 
.20 



1.40 
1.04 



5. 24 
2.27 



0.87 
.60 



3.26 
1.31 



5.60 
2.78 



20.96 
6.07 



).714 
.332 



2. 673 
.724 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1775 
1779 

1784 



ON FRESH BASIS. 

Beef, round, uncooked ' ; 16. 47 

Beef, round, cooked 

Broth (per cent uncooked 
meat) « 



ON AVATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round , cooked 

Broth (per cent uncooked 
meat) « 



61.64 
77.48 



a Broth from sample No. 1779. 



18.38 
17.19 



0.22 

.24 ! 



80.84 
95. 19 



2. 635 

5. (;8i 



9.861 
12. 396 



69 



Tap.lk ()(). — Re-Willis of rookiiif/ (hoilinf/) experiment No. 153. 



Labo- 


Distribution of nutrients. 






Organic extract- 
ives. 




ratory 

No. 


Water. 


Proteid. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Fat. Ash. 


1779 
1784 
1775 

1779 


Weight of nutrients: 

In cooked meat 


Grams. 
329. 05 
461. 32 


Grams. 

216. 92 

2. 03 


Grams. 
5.71 
8.07 


Grams. 
6.32 
9.60 


Gram.'t. GraviK. 
47 87 5 10 




4. 18 5. 67 


In uncooked meat 


790.37 •>18.95 


l:178 15.92 

Per cent. Per mtt. 
41. 44 39. 70 
58. 56 60. 30 


52.05 10.77 


Proportion of nutrients: 

In cooked meat 


Per cent. 
41.63 
58. 37 

42.00 


Per cent. 

99.07 

.93 

.19 


Percent. Perct. 
91. 97 47 :35 


1784 




8.03 ; 52.65 


1784 


In broth on basis of total 
weight of uncooked meat«.. 


.73 


.87 


.38 .52 



<t Broth from sample No. 1779. 
Cooking Experiment No. 154. 

In this experiment, which is a duplicate of No. 145, the beef round 
cut into 2-inch cubes (sample No. 1780) was put into 850 cubic centi- 
meters of boiling water. The temperature of the water was then 
allowed to drop to 85'^ C. and so maintained, the duration of the 
entire cooking period being three hours. The cooked meat was well 
done and dry. 

The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 052. 17 

Weight of meat after cooking do 554. 29 

Loss in weight in cooking do 497. 88 

Loss in weight in cooking per cent. . 47. 32 

Tables 67 and 68 show the details of the experiment. 

Table 67. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 154- 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 
No. 



Organic 
extractives. 



Kind of material. 



ON FRESH BASIS. 



enoub. j enous 



1775 1 Beef, round, uncooked 

1780 I Beef, round , cooked 

1783 I Broth (per cent uncooked 
meat) « 

j ON WATER-FREE BASIS. 

1775 Beef, round, uncooked 

1780 Beef, round, cooked 

1783 Broth (per cent uncooked 
meat)i 



Per ct. 
73.28 
65.19 



Per ct. Per ct. . 
18.67 1.13 I 
36.15 .80 



4.23 
1.79 



Per ct. 
1.40 



5.24 
2.05 



Total I Total 

Ash. solid nitro- 

matter.l gen. 



Per ct. 
4.91 
6.62 



18.38 
14.77 



Per ct. 
27. 20 
45.34 



4.08 i 101.80 i 
1.87 ' 101.15 



3. 349 
6.040 



12. 534 

13. 479 



-ConsiUumts of vncooled meatSj cooked meai», and hroth.% siolulfle and inst^bh 
in cold trafer, experiment Xo. i-54--Continued. 



B. NLTKIEXTS SOLUBLE 


IN <■( tLD WATER. 




1 
Labo- i p^ 
ratory Kind of material. Water, f^ 
No. ' ^eid. 


Organic 
extractives. 


Total 
Fat. Ash. solid 
matter. 


Total 


eSSS: £i: 


nitro- 
gen. 


ox FRESH BASIS. 

177-1 Beef, round, uncooked . 

1780 Beef, round, cooked 13 

17S3 Broth ('per cent uncooked j 

meat) a 12 

ox WATER-FREE BASIS. 

1775 Beef, round, uncooked 8.23 

1780 Beef, round, cooked 29 

1783 Broth (per cent uncooktl 

meat)a 47 


•« 

.73 

4.23 
1.79 

2.74 


^92 
.90 

5.24 
2.06 

3.35 


Fcrct. Perc:. 

0.S7 , 5.60 

U .57 1 2.42 

.53 ! 2.2S 

I 3.26 20.96 
1 1.27 5.40 

' 1.96 8.52 


.276 
.255 

2.673 
.616 

.953 



C. XLTRIENTS INSOLUBLE IN COLD WATER. 



1775 
1780 
1783 


ox FRESH BASIS. 

Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat> a 


16.47 
36.02 

.13 

61. C-i 
80.38 

.46 











: 





4.91 
6.62 


0.22 
.'28 


2L60 
42.92 


2.635 
5.764 

.019 


1775 
1780 
1783 


ox WATER-FREE BASIS. 

Beef, round, uncooked 

Beef, round, cooked 

Broth (per cent uncooked 
meat^a ! 


18.38 
14.77 


.82 
.60 


80.81 
95.75 


9.861 
12.863 

.074 








1 





a Broth from sample No. 1780. 
Table 68. — Besidts of cooking {boiling) experiment Xo. 154. 



Labo- 


Water. 


Proteid. 


Organic extract- 
ives. 






ratory Distribution of nutrients. 
No. t 

1, 


enous. ^jj^j^ 


Fat. 


Ash. 


1 

1 Weig^ht of nutrients: 
1780 In cooked meat 


Grarm. 
305.91 


Grams. 

•200.38 

2.62 

203.00 

Percent 
98.71 
L29 

.25 


Grams. Gramg. ' Gram*. 
4.43 5.10 36.69 
7.70 9.42 ' 


Grams. 
4.n 


17S3 In brotha 


5.53 


■177-5 In uncooked meat 4 




12.13 14.52 

Per cent. Per cent. 
36.52 35.12 
63.48 64.88 

.73 i .90 




10.24 


Proportion of nutrients: 
1780 : In cooked meat .... 


Percent. 


Percent. 


Perct. 

46. L* ' 


1783 Inbrotha 






1783 In broth on bas-is of total 
weight of uncooked meat a . . 















•» Broth from sample No. 1780. 

Cooking Exfebimeni- No. loo. 

The second piece of lean beef round (sample Xo. 17S1). cut about 5 
inche.s thick and 4 inches across, was cooked as a pot roast. A small 
quantity of beef fat (9 gi-ams) was heated in a flat-bottomed kettle until 
•* smoking" hot. the meat added, and well browned on all sides. A 
small quantity of wa':er was added from time to time and the cooking 
continued for three hours, the pot being kept closely covered. The 
cooked meat was well done and medium drv. 



71 



The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1 , 041. 33 

Weight of meat after cooking do 558. 56 

Loss in weight in cooking do 482. 77 

Loss in weight in cooking, per cent . . 46. 36 

Tables 69 and 70 show the details of the experiment. 

Table 69. — Constituents of uncooked meats and cooked meats soluble and insoluble in cold 
water, experiment Xo. 155. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 




ox FRESH BASIS. 

i Per ct. 

1775 I Beef, round, uncooked 73. 28 

1781 Beef, round, cooked 52. 96 



ox WATER-FREE BASIS. 



1775 
1781 



Beef, round, uncooked . 
Beef, round, cooked 



Per ct. Per ct. Per ct. 
18.67 1.13 1.40 
34.61 1.11 1.17 



Per ct. Per ct. ' Per ct. Per. ct. 
4.91 1.09 27.20 3.349 
9.87 1.10 47 86 5.891 



I 69.87 4.23 
1 73.57 2.36 



5.24 18.38 4.08 101.80 12.-534 
2.49 20.98 2.3;^ 101.73 12. .523 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1775 
1781 



1775 
1781 



ox FRESH BASIS. 



Beef, round, uncooked.. 
Beef, round, cooked 



1.13 
1.11 



ox W.\TER-FREE BASIS. 

Beef, round, uncooked 

Beef, round, cooked 




0.714 
.421 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1775 
1781 



1775 I 
1781 I 



ox FRESH BASIS. 



Beef, round, uncooked. 
Beef, round, cooked 



ox WATER-FREE BASIS. 



Beef, round, uncooked. 
Beef, round, cooked.... 



16.47 





34.19 





61.64 






18.38 
20.98 



80.84 
94. 23 



2.635 
5.470 



9.861 
11.62>^ 



Table 70. — Results of cooking {pot roasting) experiment Xo. 155. 



Labo- 
ratory 
No. 



Organic extract- 
ives. 



Distribution of nutrients. 



Water. Proteld. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Weight of nutrients: 

1775 In uncooked meat 

1781 In cooked meat 

Loss ( — ) or (apparent) gain 
( + )« 



Grams. 
763.08 
295. 81 



Grams. 
194. 42 
193.32 , 



Grams. 
11.77 
6.20 

— 5.57 



Proportion of nutrients: 

In cooked meat 

I Loss (-) or (apparent) gain 

( + )« 

I Loss ( — ) or (apparent) gain 
I (-^) in percentages of weight 
' of uncooked meat « 



-467.27 -1.10 ! 

I I 

Per cent. ] Per cent. Per cent. 

38.77 99.43: 52.67 

- 61.23 I - .57 j -47.33 

- 44.87 - .11 - .54 



Grams. 
14.58 
6.54 

- 8.04 

Per cent. 
44.86 



Grams. Grams. 
.51. 12 11. 35 
5.5. 13 6. 14 



Per cent. I Per ct. 
100.00 i 54.10 



• See U. S. Dept. Agr.. Office of Exfieriment Stations Bui. 141, \>. 62 ft seq. 



72 

CoOKIXCr Kxi'ERIMENT X(). lofl. 

The third piece of the lean beef round (sample No. 1782), cut about 
6 inches thick and 1 inches across, was cooked by roasting- in the oven 
of a gas stove, the weighed meat being placed on the rack of a roast- 
ing pan. The temperature of the oven for the first fifteen minutes 
was 249° C. and for the remaining forty minutes of the cooking period 
193° C. The cooked meat was well browned, decidedly underdone, or 
rare, and juicy. 

The losses in weight in cooking w^ere as follows: 

Weight of meat before cooking grams. . 1 , 110. 88 

Weight of meat after cooking do 935. 49 

Loss in weight in cooking do 175. 39 

Loss in weight in cooking per cent. . 15. 79 

The details of the experiment are shown in Tables 71 and 72. 

Table 71. — Constituents of uncooked meats and cooked meats solid)le and insolulle in cold 
water, experiment Xo. 156. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory 
No. 



1775 
1782 



Kind of muterial. 



ON FRESH BASIS. 



Beef, round, uncooked . 
Beef, round, cooked 



ON WATER-FREE BASIS. 



Per ct. 
73. -IS 
(iS. .=i8 



1775 I Beef, round, uncooked 69. 87 

1782 Beef, round, cooked i , 73.80 



Organic 
extractives. 



Nitrog- 



Non- 
nitrog- 
enous. 



Per rt. 
1.13 
.94 


Per ct. 
1.40 
1.27 


4.23 
2.99 


5.24 
4.04 , 



Per ct. 
4.91 
5.42 



18.38 
17.25 





Total 


Ash. 


solid 




matter. 


Perct. 


Per ct. 


L09 


27.20 , 


1.16 


31.98 ! 


4.08 


101.80 


3.69 


101.77 



Total 
nitro- 
gen. 



Per ct. 
3.349 
4.011 



12. 534 
12. 766 



B. NUTRIENTS SOLUBLE IN COLD WATER. 





ON FRESH BASIS. 
















1775 

1782 


Beef, round, uncooked 

Beef, round, cooked 

ON WATER-FREE BASIS. 


2.20 
1.23 


1.13 

.94 


1.40 
1.27 


s 


0.87 
.95 


5.60 
4.39 


0.714 
.497 


1775 


Beef round uncooked 


8.23 
3.91 


4.23 
2.99 


5.24 
4.04 






3.26 
3.02 


20.96 
13.96 


2.673 


1782 


Beef, round, cooked 


1.582 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 





ON FRESH BASIS. 


















1775 


Beef round uncooked 




16.47 
21. 96 










4.91 
5.42 


0.22 
.21 


21.60 
27. 59 


2.635 


1782 


Beef, round, cooked 




3.514 




ON WATER-FREE BASIS. 


















1775 

178'' 






61.64 
69.89 


s 






18.38 
17.25 


.82 
.67 


80.84 
87.81 


9.861 


Beef round cooked 




11. 184 











Table 72. — Re^vlts of cooking {roasting) experiment Xo. 15S. 



Organic extract- 



Labo- 
ratory 
No. 



Distribution of nutrients. 



Water. Proteid. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



1775 
1782 



Weight of nutrients: 

In uncooked meat 

In cooked meat 

Loss (— ) or (apparent) gain 
( + )« 



Grams. 
814. 05 
641. 56 



Grams. 
207.40 
216. 94 



Proportion of nutrients: 

In cooked meat 

Loss (— ) or (apparent) gain 
(+)« 

Loss ( — ) or (apparent) gain 
{ + ) in percentages of 
weight of uncooked meat «. 



Per ct. 

78.81 


Per ct. 
100. 00 


Per ct. 
70.04 


- 21.19 


- 4.60 


-29. 96 


- 15. .53 


+ .86 


- .34 



Grams. , 
15.55 I 
11.88 



Per ct. 
76.40 



Grams. 
54. 54 ' 
.50. 70 



Per ct. 
92.96 



Per ct. 
89.60 



a See U. S. Dept. Agr.. Office of Experiment Stations Bul.^41, p. 62 et seq. 



MEATS COOKED BY DRY HEAT AND THEN BY BOILING. 

Series XI. — Experiments Nos. 133-136. 

The chief object of this series of four experiments was to discover 
what influence the previous browning of meat has (1) upon the nature 
and quantity of the losses, and (2) upon the character of the resulting- 
cooked meats. Lean beef round from Avhich all bone, gristle, and 
lumps of visible fat had been removed was used in all the tests. The 
entire cut was divided into 2-inch cubes, and after thorough mixing 
w^as separated into live portions — four (Nos. 1743, 1741:, 1715, and 
1746) for cooking, and one (Xo. 1741) for complete chemical analysis. 

Cooking Experiment Xo. 133. 

Sample Xo. 1743 was used for the first experiment, and was cooked 
by placing it first in 2,000 cubic centimeters of boiling water and then 
cooking at this temperature for three hours. 

The losses in weights were as follows: 

Weight of meat before cookmg grams. . 1, 000. 00 

Weight of meat after cooking do 548. 22 

Loss in weight in cooking do 451. 78 

Loss m weight in cooking per cent. . 45. 18 

The details of the experiment are given in Tables 73 and 74. 



74 

Table 73. — Constituents of uncooked meats, cooked meats, and JiroUis, sohihle and. 
insoluble in cold water, experiment No. 13S. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 




Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No." 


Kind of material. Water. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1741 
1743 
1743 

1741 
1743 
1743 


ON FRESH BASIS. 

Per ct. 

Beef, round, uncooked 72. 46 

Beef, round, cooked .^7. 65 

Broth (percentuncookedmeat) 

ON WATER-FREE BASIS. 

Beef, round, uncooked 

Beef, round, cooked 

Broth (percentuncookedmeat) 


Perct. 

18.91 

34.92 

.39 

68.66 
82. 45 
1.43 


Per ct. 
1.24 
.77 
.89 

4.50 
1.82 
3.22 


Per ct. 
1.78 
1.04 
1.11 

6.46 
2.46 
4.03 


Perct. 
4.52 
5.06 
.46 

16.41 
11.95 
1.66 


Perct. 
1.06 
.74 
.62 

3.85 
L75 
2.26 


Per ct. 
27.51 
42.53 
3.47 

99.88 
100. 43 
12. 60 


Per ct. 
3. 424 
5.834 
.347 

12.433 
13. 776 
1.262 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1741 


ON FRESH BASIS. 

Beef, round, uncooked 




2.80 
.33 
.35 

10.15 
.78 
1.27 


1.24 
'.S9 

4.50 
1.82 
3.22 


L78 
1.04 
1.11 

6.46 
2.46 
4.03 











0.89 

3.23 
L35 
2.25 


6.71 
2. 71 
2.97 

24.34 
6.41 
10.77 


84( 


1748 


Beef, round, cooked « 




30( 


1743 

1741 


Broth (percentuncooked meat ) 

ON m'ati:r-free basis. 
Beef, round, uncooked 




.34( 
3.07] 


1748 






.70' 


1743 


Broth (percent uncookedmeat) 




1. 23( 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1741 
1748 
1743 



1741 
1748 
1743 



ON fresh basis. 



Beef, round, uncooked 

Beef, round, cooked <i 

Broth ( per cen t uncooked meat) 

ON water-free basis. 



Beef, round, uncooked 

Beef, round, cooked « 

Broth '(percentuncookedmeat) 



16.11 

34.59 

.04 



58.51 
81.67 



4.52 
5.06 



16.41 
11.95 
1.66 



20.80 

39. 82 

..=i0 



.62 : 75. .04 
.40 94.02 
.01 1.S3 



o Cooked meat from sample No. 1743. 
Table 74. — Results of cooking (boiling) experiment No. 133. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 

No. 


^°«^«- j enoSl 


Ash. 


1743 


Weight of nutrients: 
In cooked meat 


Grams. 
316. 05 
417. 08 
733.13 

Per cent. 
43.11 

56.89 

4L71 


Grams. 

191. 44 

3.94 

195.38 

Per cent. 
97.98 
2.02 

.39 


Grams. 
4.22 
8.87 
13.09 

Per cent. 
32.24 
67.76 

.89 


Grams. 
5.70 
11.10 
16.80 

Per cent. 
33.93 
66.07 

Lll 


Grams. 
21.1 A 
4.57 
32.31 

Per cent. 
85.86 
14.14 

.46 


Grams. 
4.06 


1743 


In broth 


6.22 


1741 


In uncooked meat 


10.28 


1743 


Proportion of nutrients: 

In cooked meat. 


Per ct. 
39.49 


1743 


In broth 


60.51 


1743 


In broth on basis of total 
weight of uncooked meat . . . 


.62 



75 

Cooking Experiment No. 134. 

The «econd portion of beef round (sample No. 1744) was plunged 
into boiling water and the temperature of the water maintained as 
near the boiling point as possible for ten minutes. It was then 
allowed to drop to 85^^ C. and the cooking continued at this tempera- 
ture until the total period covered three hours. 

The losses in weight in cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 543. 07 

Lo8s in weight in cooking do 456.-93 

Loss in weight in cooking - per cent. . 15. 69 

Tables 75 and 76 record the details of the experiment. 



Table 75. — Constituents of uncooked meats, cookedmeats, and. hrotJis, sohihle and insoluble 
in cold I vat 67', experiment No 134- 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 
ratory- 
No. 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1741 
1744 
1744 

1741 


ON FRESH BASIS. 

Beef, round, uncooked 

Beef, round, cooked 

BrotlHpercent uncooked meat) 

ON WATER-FREK BASIS. 

Beef, round, uncooked 


Perct. 
Tl. 4(i 

57. 88 




Pcrct. 

18.91 

35. 05 

.3:5 

68.66 
83. 21 
1.21 


Per et. 
1.24 
.79 

.87 

4.50 
1.88 
3.15 


Perct. 
1.78 
1.08 
1.19 

6. 46 
2.56 
4.31 


Perct. 
4.52 
4.83 
.31 

16. 41 
11.47 
1.14 


Perct. 
1.06 
.73 

.t;i 

3. 85 
1.73 
2.23 


Per ct. 
27. 51 
42. 48 
3.31 

99.88 
100. 85 
12.04 


Per ct. 
3. 424 
5. 862 

. . 331 

12. 433 


1744 


Beef, round, cooked 




13.917 


1744 


Broth(percent uncooked meat) 




1.203 



B. NUTRIENTS SOLUBLE' IN COLD WATER. 





ON FRESH BASIS. 


















1741 


Beef, round, uncooked 




2.80 
.33 

.28 


1.24 
.79 

.87 


1.78 
1.08 
1.19 


• 




0.89 
.53 
.61 


6.71 
2.73 
2. 95 


0. S4(i 


1749 


Beef, round, cooked « 




. :5U7 


1744 


Broth(percent uncooked meat) 




. 322 




ON WATER-FREE BASIS. 


















1741 


Beef, round, uncooked 




10.15 
.78 
1.00 


4.50 
1.88 
3.15 


6.46 
2.56 
4.31 







3.23 
1. 26 
2.22 


24.34 
6.4S 
10.68 


3.071 


1749 


Beef, round, cooked a 






1744 


Broth(percent tmcooked meat) 




1.171 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1741 


1 
ON FRESH BASIS. j 

Beef, round, uncooked 


16.11 

34. 72 

. 05 

5,s. 51 





















4. 52 
4.83 
.31 

16.41 
11.47 
1.14 


0.17 
.20 

.62 
.47 
.01 


20.80 

39.76 

.36 

75.54 
94.37 
1. 36 


2. .578 


1749 

1744 

1741 


Beef, round, cooked « 

Broth (percent uncooked meat ) 

ON WATER-FREE BASIS. 


5. 555 
. 009 

9. 362 


1749 
1744 


Beef, round, cooked a 

Broth (percent uncooked meat) j 


82. 43 
.21 


13.189 
. 032 



« Cooked meat from sample No. 1744. 



76 



rABLE 7(-). — Results of cooJdng {boiling) experiment No. 



184 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 






ratory 

No. 


^^«"«- enouf. 


Fat. 


Ash. 


1744 


Weight of nutrients: 

In cooked meat 


Grams. 
314.33 
423. 80 
738. 13 

Per cent. 
42. 58 
57.42 

42.38 


Gravis. 

190. 35 

3.32 

193. 67 

Per cent. 
98. 29 
1.71 

.33 


Grams. Grams. 
4.29 5.87 
8. 68 11. 86 
12. 97 17. 73 

Per cent. Per cent. 
33.08 33.11 
()6. 92 66. 89 

.87 1.19 


Grams. 
26.23 
3.13 
29. 36 

Per cent. 
89.34 
10.66 

.31 


Grams. 
3 96 


1744 


In broth 


6 14 


1741 


In uncooked meat 


10 10 


1744 


Proportion of nutrients: 


Perct. 
39 '^1 


1744 




60 79 


1744 


In broth on basis of total 
weight of uncooked meat . . . 


.61 



Cooking Experiment No. 135. 

The third 1,000-gram portion (sample No. 1745) of the beef round, 
cut into 2-incii cubes, was first browned or sauteed in 26.8 grams of 
beef fat for fifteen minutes, and then while still hot was transferred 
to 2,000 cubic centimeters of boiling distilled w^ater, part of which was 
first used to rinse out the fr^^ing pan. The pan was further cleaned 
))y scraping with a spatula, and all material removed was added to tlie 
meat. The cooking was continued at the temperature of boiling water 
until the total time equaled three hours. 

The losses in weight in cooking were as follo\^^s: 

AVeight of meat before cooking grams. . 1, 000. 00 

Weight (jf meat after cooking do 560. 68 

Los.s in weight in cooking do 489. 32 

Loss in weight in cooking per cent. . 43. 93 

The detailed results of the experiment are shown in tables 77 and 78. 

Table 77. — Constituents of uncooked meats, cooked meats, and hrotJLs, .soluble and insoluble 
in cold water, experiment No. 135. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 






Organic 
extractives. 


Fat. 

Per ct. 
4.52 
7.74 
2.48 

16.41 
18.08 
9.00 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Water. ,-^^^ 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1741 


ON^ FRESH BASIS. 


Per ct. \ Per ct. 
72.46 1 18.91 


Per ct. 
1.24 
.72 

.82 

4.50 
1.68 
2.98 


Per ct. 
1.78 
.79 
1.07 

6.46 
1.85 
3.87 


Per ct. 
1.06 
.73 
.57 

3.85 
1.70 
2.07 


Per ct. 
27.51 
43.26 
5.37 

99.88 
101. 05 
19.48 


Per ct. 
3. 424 


1745 
1745 

1741 


Beef, round, cooked 

Broth ( percent uncooked meat) 

ON WATER-FREE BASIS. 

Beef, round, uncooked. 


57. 19 


33.28 
.43- 

68.66 
77.74 
L56 


5. .556 
.331 

12.433 


1745 


Beef, round, cooked 


12. 978 


1745 


Broth(percent uncookedmeat) 


1. 203 



Table 77. — Constituents of uncooked meats, cooked meats, and. broths, soluble and insoluble 
in cold water, experiment No. 135 — Continued. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



Labo- ' 

ratory 

No. I 



Kind of material. 



Pro- 
teid. 



Organic 
extractives. 



Nitrog- 



nitrog- 



Total 

solid 

matter. 



Total 
nitro- 
gen. 



ox FRESH BASIS. [ 

Perct 

1741 Beef, round, uncooked 

1750 Beef, round, cooked « 

1745 Broth(percentuncookedmeat) 

ON AVATER-FREE BASIS. 

1741 Beef, round, uncooked 

1750 I Beef, round, cooked « , 

1745 Broth (percent uncooked meat) I 



Per ct. 
2.80 



Per ct. 
1.24 



Per ct. 
1.78 



4.50 I 6.46 
1.68 ! 1.85 
2.98 I 3.87 



Per ct. 
0.89 
.51 



3.23 
1.19 
2.06 



Per ct. 
0.846 
.270 
.316 



3.071 
.631 
1.146 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1741 
1750 
1745 



ON FRESH BASIS. 

Beef, round, uncooked 

Beef, round, cooked « 

Broth(percentuncooked meat) 

ON WATER-FREE BASIS. 



1741 Beef, round, uncooked 

1750 Beef, round, cooked « 

1745 Broth (percent uncooked meat) 



16.11 

! 33.04 

.10 



58.51 

77.17 

.36 











4.52 
7.74 
2.48 



9.00 



.01 



20.80 
41.00 
2.58 



9.37 



2.578 
5.286 
.015 



9.362 

12. 347 

.057 



« Cooked meat from .sample No. 1745. 
Table 78. — Results of cooking {broivned in fat, then boiled) experiment No 135. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 

No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1745 


Weight of nutrient.s: 


Grams. 
320. 65 
385. 69 
706. 34 

Per cent. 
45.40 
54.60 

38.57 


Gi-ams. 1 Ch-ams. 

186'. 59 1 4.04 

1.29 i 8.19 


Grams. 
4.43 
in fifi 


Grams. 
43.40 
24.79 
68.19 

Per cent. 
63. 65 
36.35 

2.48 


Grams. 
4.09 


1745 


In broth 


5.70 


1741 




190.88 12.23 1 15.09 

Per cent. Per cent. ; Per cent. 
97.7b \ 33.03 1 29.36 
2.25 1 fifi.97 ' 70.64 


9.79 


1745 


Proportion of nutrients: 
In cooked meat 


Per ci. 

41.78 


1745 


In broth 


58. 22 


1745 


In broth on basis of total 
weight of uncooked meat . . . 


.43 


.82 


1.07 


.57 



Cooking Experiment No. 136. 

The fourth 1,000-gram portion of beef round (sample No. 1746), in 
the form of 2- inch cubes, was first browned or sauteed in 21 grams of 
beef fat for fifteen minutes, and while still hot was transferred to 
2,000 cubic centimeters of boiling distilled water. The same precau- 
tions were used as in the preceding experiment to transfer the sauteed 
meat without loss from the fr3dng pan to the vessel in which it was 
boiled. The meat was further cooked ])y maintaining the temperature 
of the water as near the boiling point as possible for ten minutes and 



78 

then allowiDo- it to drop to 85- C. keeping it ut tbi- point until the 
total time of cooking equaled three hours. 
The losses in weight during cooking were as follows: 

Weight of meat before cooking grams. . 1, 000. 00 

Weight of meat after cooking do 557. 76 

Loss in weight in cooking do 442. 24 

Loss in weight in cooking {^er cent . . 44. 22 

Tables 79 and 80 give the details of the experiment. 

Table 7y. — Cotustitiientxqf tnwooked meat.% cooked meats, and broths, iKfhibU and insolubk 
in cold trater, experiment Xo. 1S6. 

A. TOTAL NITRTEXTS IX ORIGINAL SUBSTANCE. 



Labo-> 

ratorv 

No. 



Organic 
extractives. 



Kind <-»f material. 



Pro- 
teid. 



Nitrog- 



Non- 
nitrc^- 
enous. 



Total Total 

Ash. solid niiro- 

. matter, gen. 



ox FRESH BASIS. I 

Perct. Perci. Percl. 

1741 Beef, round, uncooked l 72.46 18.91 1.24 

1746 Beef, round, cooked 56.-50:^13 .73 

1746 Brothi percent uncooked meat) 35 ."^4 

ox WATER-FREE BASIS. ' ' 

I * 

1741 Beef, round, imcooked i 68. 66 i 4. 50 i 

1746 Beef, round, cooked ' 78.46' 1.68 

1746 Broth I percent uncooked meat) 1 1.25 3.03 



Perct. 
1.78 



Perct. Perct. 
4.52 1.06 
.91 7.12 .70 
1.10 1 1.G2 I .61 



43.59 
4.52 



P(r ct. 
3.424 
5.696 
.323 



6.46 16.41 3.85 : 
•2.09 16.37 1.61 
3.98 5.88 2.20 ' 



99.88 
100.21 
16.34 



12.433 
13.094 

1.172 



B. NUTRIENTS SOLl-BLE IN COLD WATER. 



1741 
1751 
1746 



1741 
1751 
1746 



OX FBE8H BASIS. 

Beef, round, uncooked 2. 80 

Beef, round, cooked i 15 

Brothi percent imcooked meat I 21 

ox WATER-FREE BA>> 

Beef, round, uncooked 10.15 

Beef, round. cookeda ] .35 

Broth i p)erceni uncooked meat)' >. ,77 



1.24 
.73 
.84 



4.50 
1.68 
3.03 



L78 
.91 
1.10 



0.89 I 6.71 
.51 1 2.30 
.61 2.76 



3.23 24.34 
1.17, 5. -29 
2.19 9.97 



0.846 
.260 
.?02 



3. on 

.597 
L096 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



OX FRESH BASIS. 



1741 Beef, round, uncooked 

1751 Beef, round, cookeda 

1746 ' Broth(percentuncookedmeati 



ox WATER-FREE BASI.«. 

1741 Beef, round, uncooked 58. 51 

1751 j Beef, round, cooked a 78. 11 

1746 Bioth(percent uncooked meat I [ .48 i 



■: 4.52 
7.12 
1.62 



16.41 
16.37 



0-17 
.19 



20.80 
41-29 
1-76 



75.54 
^92 
6.37 



2.578 
5.436 
.021 



9.362 

12.497 

.076 



a Cooked meat from sample No. 1746. 



79 

Tablh ^». — A'-.*m/I* fff cooking {tnrottned m/of, then /rooted) erperiment No. IS^. 



--- - — I>i«snlKiiki« of ittinlenE*-. 









Wejghf of nntxient?: '>. -"::/?,#. Grams. Qramt^ Gramt. [ Gram^ Grams. 

17JS In cooked meat .>lxl$ 190.36 4.07 slW f 39.71 3L» 

1746 Inbroth 3&7.M i« §l^ Ml96 f 1«l1» &«§ 

1741 Dmiicookedmeat 712.39 198.81 12.42 IfiLCS i; oiL® 9.95 

Pr*>f-?rtfoE •:■! r.':itri«rnt5: Psr «»/. J^ <re»l. Ftr temt. ^r eai. . Per cwrf. i¥r ef. 

1746 1- Vt n : 44.24 ».22 S.77 3^69] 71.«fe 39.20 

1746 : 5ol76 i.78 67.23 6K.S1 I 28-8& tSe.!**:' 

1746 17- : Is of losal I 



Seree^ XU. — ExPERiMz:s~rs Nos. 137-14j». 

The chief object of this, as of the preceding- series, was to study the 
influence of previous browning of meats ( 1 ) upon the nature and « juantitv 
of the losses and (2) u|X)n the chemical composition and nutritive value 
of boiled meats. Lean l^eef round from which all bone, gristle, and 
lumps of visible fat had been removed, was cut into 2-inch cubes, 
thoroughly mixed, and divided into ^yq portions, four (samples Nos. 
17.:»4 to 1757) for cooking and one (No. 1753) for analysis. 

COOKXXG ExPEKIltEXT Xo. 137. 

In this test the weighed beef (sample No. 1754) was placed in i^.w**' 
cubic centimeters of cold water and the water gTaduall\- heated, the 
flame being so regulated that at the end of the first hour the tempera- 
ture had reached S5- C. The cooking was *c«3n tinned at this tempera- 
ture for three hours. The broth from the cooked meat before diluting 
equaled l.SVH) cubic centimeters. 

The losses in weight in cooking were as follows: 

Weight of meat beiore cookiiig --- - - . '*XX d) 

Weight of meat after cooking ... -^1. 82 

Logs in weight in cooking L -IS. IS 

Loss in weight in cookii^ per cent. . 4€L 46 

The results of the experiment ai>/ -o« "wn in detail in Tables 81 and 82. 



80. 

Table 81. — CoitsfltuenlH of uncooked meats, cooked meats, and broths, .soluble and insoluble 
in cold u-ater, exj^eriment No. 137. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. Water. 1 ^^P^ 


Organic 
extractives. 




Ash. 


Total 
solid 
matter. 


Total 


ratory 
No.' 


«"<>^«- /enoul 


Fat. 


nitro- 
gen. 


1753 
1754 
1754 

1753 


ON FRESH BASIS. ' 

Per ct. Perct. 

Beef, round, uncooked 73. 65 19. 23 

Beef, round, cooked 56. 24 35. 21 

Broth (percent uncooked meat) 54 

ox WATER-FREE BASlS. 

Beef, round, uncooked 72. 98 


Per ct. 1 Per ct. 
1.11 ! 1.52 
.78 1 .82 
.86 I 1.06 

4.21 5.77 


Per ct. 
4.24 
6.80 
.86 

16 09 


Per ct. 
1.07 
.70 
.60 

4.06 
1.60 
2.27 


Per ct. 
21. n 
44.31 
3.92 

103 11 


Per ct. 
3.433 
5. 884 
.363 

13 028 


1754 
1754 


Beef, round, cooked 80. 46 

Broth (percent uncooked meat) 2.05 


1.78 1.87 
3.27 1 4.01 


15. 54 
3.28 


101.25 
14.88 


13. 446 
1.377 



B. NUTRIENTS SOLUBLE IN COLD WATER. 





1 
ox FRESH BASIS. 
















1753 

1758 
1754 


Beef, round, uncooked 

Beef, round, cookeda L. 

Broth(percent uncooked meat) 


2.39 
.20 
.17 


1.11 
.78 
.86 


1.52 
.82 
1.06 







0.92 
.55 
.59 


5.94 
2. 35 

2. 68 


0.739 
.282 
.304 




ON WATER-FREE BASIS. 
















1753 
1758 
1754 


Beef, round, uncooked 

Beef, round. cooked« • 

Broth(percent uncooked meat ) 


9.09 
.46 
.66 


4.21 
1.78 
3.27 


5. 77 
1.87 
4.01 







3.47 
1. 25 
2.25 


22. 54 
.5.36 
10.19 


2.805 
.645 
1.153 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1753 
1758 
1754 



1753 
1758 
1754 



ox FRESH BASIS. 

Beef, round, uncooked 16. 84 

Beef, round, cookedo • 35.01 

Broth(percentuncookedmeat) 

ON AVATER-FREE BASIS. 

Beef, round, uncooked j 63. 89 

Beef, round, cooked« 80.00 

Broth(percentuncookedmeat) 1. 39 



4.24 
6.80 



16.09 
15.54 
3.28 



0.15 
.15 
.01 



21. 23 
41.96 
1.24 



a Cooked meat from sample No. 1754. 
Table 82. — Results of cooking {boiling) e.vperiment No 137. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratorv 
No. 


SS- ' £i: 


Ash. 


1754 


Weight of nutrients: 


Grams. 
270. 98 
382. 90 
653. 88 

Per cent. 
41.44 
58.56 

42.^4 


Grams. 

169. 65 

4.87 

174. .52 

Per cent. 
97.21 
2.79 

.54 


Grams. ; Grams. 
3. 76 1 3. 95 
7.75 9.51 
11. 51 13. 46 

Per cent. Per cent. 
32.67 ; 29.35 
67.33 \ 70.65 

.86 1.06 


Grams. 
32.76 
7.77 
40. 53 

Per cent. 
80.83 
19.17 

.86 


Grams. 
3.37 


1754 




5 38 


1753 




8.75 


1754 


Proportion of nutrients: 


Per ct. 
38.51 


1754 


In broth 


61.49 


1754 


In broth on basis of total 
weight of uncooked meat . . . 


.60 



81 

Cooking Experiment No. 138. 

The second portion of beef round (sample No. 1Y55), cut into 2-inch 
cubes, was placed in 2,000 cubic centimeters of cold water, the tem- 
perature being in one hour gradually increased to the boiling point of 
water, and the cooking continued at this temperature for three hours. 
The broth from the cooked meat before diluting equaled 1,500 cubic 
centimeters. 

The losses in weight in cooking were as follows: 

Weight of meat before cooking grams. . 900. 00 

Weight of meat after cooking do 483. 34 

Loss in weight in cooking do 416. 66 

Loss in weight in cooking per cent. . 46. 30 

The detailed results of the experiment are shown in Tables 83 and 84. 

Table 83. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 138. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 






Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Kind of material. 


Water. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1753 
1755 


ON FRESH BASIS. 

Beef, round , uncooked 

Beef, round, cooked. 


Per ct. 
73.65 
56.20 


Per ct. 
19. 23 
35. 11 


Per ct. 
1.11 
.74 
.89 

4.21 
1.69 
3.38 


Per ct. 

1.52 

.90 

1.06 

5.77 
2.06 
4.03 


Per ct. 
4.24 
7.35 
1.62 

16. 09 
16.78 
6.13 


Per ct. 
1.07 
.71 
.63 

4.06 
1.62 
2.40 


Per ct. 
27.17 
44.81 
4.77 

103. 11 
102.31 
18.12 


Per ct. 
3.433 

5.857 


1755 

1753 
1755 
1755 


Broth ( percent uncookedmeat) 

ON WATER-FREE BASIS. 

Beef, round, uncooked 

Beef, round, cooked 

Broth (percent uncookedmeat) 


........ 


.57 

72.98 
80.16 
2.18 


.377 

13. 028 
13. 372 
1.4cl 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



1753 I Beef, round, uncooked 

1759 Beef, round, cooked" 

1755 Broth(percentuncookedmeat) . 



ON ■\VATER-FREE BASIS. 



1753 Beef, round, uncooked 

1 759 Beef, round, cooked o 

1755 Broth (percentuncookedmeat). 



9.09 
1.00 



1.11 
.74 



5.77 
2.06 
4.03 



0.92 
.42 



3.47 
.96 
2.40 



5.94 
2.50 
2.84 



22.54 
5.71 
10.79 



0.739 
.309 
.327 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1753 
1759 
1755 



1753 
1759 
1755 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked" 

Broth(percent uncookedmeat) 



ON ■\VATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked <( 

Broth(percentuncookedmeat) 



16.84 

34.67 

.31 



63.89 
79.16 
1.20 



4.24 
7.35 
1.62 



16.09 
16.78 
6.13 



0.15 
.29 



21.23 ; 
42.31 I 
1.93 



80.57 
96.60 
7.33 



2. 694 
5. 548 
.050 



10. 223 

12. 666 

.191 



11480— No. 162—06- 



' Cooked meat from sample No. 1755. 
6 



82 



Table 84. — Besults of cooking {boUing) experiment No. 138. 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory 
No." 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1755 


Weight of nutrients: 
In cooked meat . . 


Grams. 
271. 64 
373. 69 
645.33 

Per cent. 
42.09 


Grams. 

169. 70 

5.16 

174. 86 

Per cent. 
97.05 
2.95 

.57 


Gravis. 
3.58 
8.01 
11.59 

Per cent. 
30.89 
69.11 

.89 


Grams. 
4.35 
9.56 
13.91 

Per cent. 
31.27 
68.73 

1.06 


Grams. 
35.53 
14.54 
50.07 

Per cent. 
70.96 
29.04 

1.62 


Gi-ams. 
3.43 
6.70 
9 13 


1755 


In broth 


1753 


In uncooked meat 


1755 


Proportion of nutrients: 

In cooked meat 


Per ct. 
37 57 


1755 


In broth 


57.91 
41. 52 


62 43 


1755 


In broth on basis of total 
weight of uncooked meat... 


.63 



Cooking Experiment No. 139. 

The third weig'hed portion of the beef round (.sample No. 1756), in 
the form of 2-inch cubes, was browned or sauteed in 6.5 grams of beef 
fat for live minutes, and while still hot it was transferred to 2,000 
cubic centimeters of cold water, care being taken to include all the 
browned material from the frying pan. The water was then slowly 
heated, the temperature at the end of an hour being 85° C. The cook- 
ing was continued at this temperature for three hours. The volume 
of the broth from the cooked meat before diluting equaled 1,740 cubic 
centimeters. 

The losses in weight in cooking were as follows: 

Weight of meat before cooking grams. . 900. 00 

Weight of meat after cooking do 518. 20 

Loss in weight in cooking do 381. 80 

Loss in weight in cooking per cent. . 42. 42 

Tables 85 and 86 give the results of the experiment in detail. 

Table 85. — Constituents of uncooked meats, cooked meats, and hrotlis, soluble and insoluble 
in cold water, experiment No. 139. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 


Total 


rator.r 
No. 


^°o^- enous. 


solid 
matter. 


nitro- 
gen. 


1753 
1756 


ox FEESH BASIS. 

Beef, round, uncooked 

Beef round cooked 


Perct. 
73.65 
57. 22 


Per ct. 

19.23 

32.84 

.32 

72.98 
76.76 


Per ct. Per ct. 
1.11 1.52 
. 75 - 75 


Perct. 
4.24 
8.00 
.58 

16.09 
18.70 
2.22 


Per ct. 
1.07 
.67 
.61 

4.06 
1.57 
2.33 


Per ct. 
27.17 
43.01 
3.44 

103. 11 
100.53 
13.08 


Perct. 
3.433 
5.495 


1756 
1753 


Broth ( per cent uncooked meat) 

ox WATER-FEEE BASIS. 

Beef, round, uncooked 


.87 

4.21 
1.75 


1.06 

5.77 
L75 
4.02 


.330 
13.028 


1756 
1756 






12.846 


Broth(percentuncookedmeat) 




1.21 


3.30 


1.253 



88 



Table 85. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 
in cold water, experiment No. 139 — Continued. 

B. NUTRIENTS SOLUBLE IN COLD WATER. 



Labo- 
ratory 

No. 



Kind of material. 



Pro- 
teid. 



Organic 
extractive? 



enous. 



solid 
matter. 



Total 
nitro- 
gen. 



1753 
1760 
1756 



1760 
1756 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked « 

Broth (percentuncookedmeat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked « 

Broth (per centuncooked meat) 



Per ct. 
1.11 



4.21 
1.75 
3.30 



Per ct. 
1.52 



1.75 
4.02 



Per ct. 




Per ct. 
0.92 
.50 

.61 



Per ct. 
5.94 
2.17 
2.71 



3.47 


22. 54 


1.16 


5.06 


2.32 


10.29 



Per ct. 
0.739 



2. 805 
.626 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1753 
1760 
1756 



1753 
1760 

1756 



ON FRESH BASIS. 



Beef, round, uncooked 

Beef, round, cooked « 

Broth(percentuncookedmeat) 



ON -W'ATICR-FREE BASIS. 



Beef, round, uncooked 

Beef, round, cooked a 

Broth (percent uncooked meat) 



16.84 
32.67 



63.89 
76. 36 



4.24 
8.00 



16.09 
18.70 
2.22 



21. 23 

40.84 

.73 



80.57 
95.47 
2.79 



2. 694 
5. 227 
.024 



10. 223 
12.219 



"Cooked meat from sample No. 1756. 
Table 80. — Jvesidts of cooldiKj {hroicned in fat, then cooked) ij/x riinent Xo. LI 



Labo- 


Distribution of nutrients. 


Water. 


Proteid. 


Organic extract- 
ives. 






ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Fat. 


Ash. 


1756 


Weight of nutrients: 


Grams. 
296. 51 
350. 79 
647. 30 

Per cent. 
45. 81 
54. 19 

38. 98 


Grams. 

170. 18 

2.89 

173. 05 

Per cent. 
98.34 
1.66 

.32 


Gram.^. 
3.89 
7.84 
11.73 

Per cent. 
33. 16 
66.84 

.87 


Grams. 
3.89 
9.53 
13.42 

Per cent. 
28.90 


Grams. 
41.46 
5.25 
46.71 

Per cent. 

8S 7fi 


Grams. 
3.47 


• 1756 


In broth 


5.52 


1753 




8.99 


1 756 


Proportion of nutrients: 

In cooked meat 


Per ct. 
38.60 


1756 




71.10 11.24 


61.40 


1756 


In brotli on basis of total 
weight of uncooked meat . . . 


1.06 


.58 


.61 



Cooking Experiment No. 140. 

The foLivth weiglied portion (sample No. 175T) of :^-incli cubes of 
beef round, was browned or sauteed in 7 grams of beef fat for live 
minutes, and then while hot it was transferred to 2,000 cubic centi- 
meters of cold water, care being taken to include all browned material 
adhering to the frying pan. One hour was re(|uired to gradually 
increase the temperature to that of boiling water, and the cooking was 
continued at this temperature for three hours. The yolume of the 
final broth before diluting equaled 1,26(> cubic centimeters. 



84 

The losses iu weig'ht iu cooking' were a> follow>: 

Weight of meat before cooking grams. . 900. 00 

Weight of meat after cooking do 495. 72 

Loss in weight in cooking do 404. 28 

Loss in weight in cooking per cent . . 44. 92 

The detailed result^ of the experiment are given in Tables >7 and ^^. 



T.VELE ! 



-CkjiisiUueiUs of uncooked meaU^ cooked meais, and broUtSf soluble oud insohd'h 
in cold icater, ea-periment Xo. 140. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



LalK>- 


Kind of material. 


1 
Water. 


PlO- 

teid. 


Organic 
extractives. 


¥h%. 


Ash. 


Total 
solid 

matter. 


Total 


ratory 
No. 


*' " ^ enous. 


nitro- 
gen. 


1753 
1757 


OK FRiSH BASIS. 

Beef, round, unc<x»ke<i 

Beef, round cooked 


Per cL 

5^ J- 


PercL 


PercL'Percl. 
Lll L.52 

.79 « .91 
.89 1.08 


Perct. 

4.24 

6.83 

-65 


Prret. 
L07 

.70 


jPtrrf. 

27.17 

44.24 

3.63 


Perci. 
3.433 
5 855 


1757 


Broth(percentuncooked meat 


.34.S 



1753 
1757 
1757 



ox WATEK-FKEE BASIS. 

Beei, round, uncooked I 72.98 

Beef. round, cooked 80.39 

Broth ( percent unc<x»ked meat) 1.41 



4.21 
1.81 
3.39 



5.77 16.09 
2.09 15.68 
4.11 2.4*^ 



108.11 1 13.028 
10L58 i 13.444 
i:j.7S 1.311 



B. NUTRIENTS SOLUBLE IN COLD WATER. 





ON FRESH BA.-I.*. 
















1753 
1761 
1757 


Beef, round, uncooked 

Beef, round, cooked « 

Broth(percentuncooked mc. 

ox WATER-FREE BASIS. 






1.52 
.91 

1 (>v 






0.92 
.52 


5.94 
2.71 

'2 ^^ 


0.739 
.332 


1753 
1761 


Beef , round, uncooked 


... y. w 
... 1.13 


4.JI 
1.81 
3.39 


2^09 
4.11 


u 




0.47 
1.20 
2.40 


6.3 1 
10.83 


.763 


17.^7 


Broth ipercentuncooked meat) 


... .93 


L235 



NUTRIENTS INSOLUBLE IN COLD WATER. 



ox FEE5H BASIS. 

• 1753 Beef . round, uncooked « 1 16.84 

1761 Beef, round, cooked a S 34.52 | 

1757 ' Broth (^percentuncooked meat)! --.I .12 t 

ox WATER-FREE BASIS. 

1753 j Beef, round, uncooked - 

1761 ; Beef, round, cooked « l^.J? 

1757 Broth(percentuncookedmeat 48 






4.24 


15 





6.83 


.18 





.65 


.01 





16.09 


.59 





15.68 


.41 


'' 


2.46 


.01 



21.23 

4L53 ' 

.78 



80.57 \ 
95. ab 
2.95 



2.691 
5.523 
.020 



10.223 

12. 6M 

.076 



a Cooked meal from sample No. 1761. 



85 

Table 88. — Results of cooking {hroicned in fat, then boiled) experiment Xo 140. 



Labo- 




Water. 


Proteid. 


Organic extract- 
ives. 


Fat. 




ratory Distribution of nutrients. 
No." 


ssr sii: 


Ash. 


1757 
1753 


Weight Of nutrients: 


Grams. 1 Grams. Grams. Grams. 
279.83 173.55 3.92 4.51 


Grams. 
33.86 


Grams. 
3.47 


In broth 


371.60 3.34 
651.43 176.89 

Per cent. Per cent. 
42.96 ! 98.11 
57. 04 1-89 


8. 03 9. 75 
11.95 14.26 

Per cent. Per cent. 
32.80 1 31.63 
67.20 ' 68.37 


5. 84 5. 72 


In uncooked meat 


39. 70 9. 19 


1757 


Proportion of nutrients: 
In cooked meat 


Per cent. , Per ct. 
85.29 37.76 


1757 




14. 71 62. 24 


17.57 


In broth on basis of total 
weight of uncooked meat . . . 


41.29 


.37 


.89 j 1.08 


.65 


.64 



MEATS COOKED BY BROILING— DIFFERENCE IN SURFACE AND 
INTERIOR OF SAMPLE. 

Series XIII. — Experiment No. 157. 

The special objects of this experiment were (1) to determine if pos- 
sible how the cooking of meat by broiling developed flavor, and (2) 
to tind out the nature of the chemical changes resulting when meats 
are thus cooked. A steak 1.75 inches thick, the fourth cut taken from 
the sirloin from an animal said to be about two years old, was cooked 
by gas broiling for twent}^ minutes. When cold the cooked meat 
was freed from visible fat and divided into three portions as follows: 
The thin, browned, outer surface (sample No. 1687) was cut away with 
a sharp knife, as little as possible of the gray layer immediateh' under- 
neath being removed with it. It had an agreeable meaty flavor, sug- 
gesting the savory odors given ofl' from broiling or roasting meat, 
though it seemed rather dry. For the second sample (No. 1698) the 
gray layer, about one-fourth of an inch thick in depth, next the outer 
brown surface was removed. This sample had a more pronounced and 
pleasing flavor than sample No. 1687 or the inner portion. No. 1689. 
It seemed to have lost some of the uncooked taste of the interior 
portion and to have acquired a little of the savoriness of the outer 
browned surface. 

The inner portion of the steak (sample No. 1689) which was left after 
removing the outer layers was decidedly underdone, or rare, and had a 
very pleasant, fresh, meaty flavor and odor, in these respects more 
nearly resembling uncooked meat than the outer or the middle layer. 
These three samples and a portion of the uncooked meat were analyzed. 

The losses in weights during cooking were as follows: 

Weight of meat before cooking grams. . 2, 452. 23 

Weight of meat after cooking do 1, 991. 55 

Loss in weight in cooking do 460. 68 

Loss in weight in cooking per cent. . 18. 79 

The results of the experiments are shown in detail in Table 89. 



86 

Table 89. — f'oiif<flfiinil.'i of imcooleri )neat.'< and cooked )iiraff< soJuJih' and inMohihJc in colli 
irofer, experiment Xo. 157. 

A. To'l AL NITRIENTS IX ORIGINAL SUBSTANCK. 



Livbo- 
ralory 



168.3 
](W7 



l»>8.s 
1689 



Organic 
extractives. 



ON FRESH BASIS. 



Beef, sirloin, uncooked 

Beef, sirloin, cooked, browned 

surface 

Beef, material next Itrowned 

surface 

Beef, inner portion 



ON WATKR-KREK BASIS. 



Beef, sirloin, uncooked 

Beef, sirloin, cooked, browned 

surface 

Beef, inaterial next browned 

surfaci- 

Beef, inner portion 



Per ct. 
60.39 



48.47 
62.68 



Pro- 
teid. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Per ct. 
16.07 



23.44 
20. 28 



Per ct. 
0.84 



1.15 
1.14 I 



40.57 


2.12 


47.62 


2.64 


62. 81 
68. 12 


3.08 
3.88 



Per ct. 
1.39 



1.75 
1.66 



3.51 
3.36 



4.69 
5.58 



Total 
Ash. solid 
matter. 



Perot.] Perot. Perot. 
20.89 1.11 40.30 



23.70 1.33 52.66 



1.18 I 
1.02 I 



38.72 
31.55 



52.74 I 
45.99 



2.80 101.74 
2. 58 102. 19 



30. 01 3. 16 , 103. 75 
25. 03 3. 43 106. 99 



Total 
nitrn- 
Kon. 



Pa- ct. 
2. 840 



4.119 
3. (Ill 



11.U37 
12. IJy 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1685 
1687 



ir.88 

n;s9 



ON W ATKK-KKKK |{.\SI>. 

Beef, sirloin, uncooked 

Beef, sirloin. c«)oked, browned 

s\irface 

Beef. niat«'rial next browned 

surface 

Ueef. inner portion 



l.Sl 



ON FRh>H BASIS. 



Beef, sirloin, unc<M)ked 

Beef, sirloin, cof)ked. browned 

surface .52 

Beef, material next browned 

.surface 72 

Beef, inner j.ortioii 1.21 



4.57 1 
I 
1.01 



1.93 
4.06 ' 



0.84 
1.36 



1.15 
1.14 



2.12 1 
2.64 



1.39 





0.77 


1.73 





1.04 


1.75 
1.66 






1.04 
.92 


3.51 





1.^ 


3.36 





2.02 


4.69 
5.58 






2.79 
3.09 



4.81 

4. (•..". 



12.14 , 

9. or? 



12.49 , 
16. 5«; 



NUTRIENTS INSOLUBLE IN COLD WATER 



KKKSII BASIS. 



b;8") Beef, sirloin, unc<M»ked 

]i;s7 Beef, sirloin, cooked, l»rowned 

surface 

lt'.N8 Beef, material next browned 

surface 

I(;s9 Beef, inner portion 



WATKR-FREE BA.'qs. 



ir.s.'i Beef, sirloin, uncooke<l 

1687 Beef, sirloni. cooked, browm-d 

surface 

1688 Beef, material next browned 

surface 

1C.S9 Beef, inner portion 



^ 14.26 
I 24.02 









20.89 


u.:i4 


35.49 ' 


o! 





23.70 


.29 


48.01 








11.20 


.14 


34.06 








7.45 . 

i 


.10 


26. 62 



:;<;. ou 
46.61 



' 60.88 
64.06 



52.74 I .86 j 
; 45.99 I .56 



30.01 
! 25.03 



.37 I 
.34 i 



89. CO 
93.16 



91.26 
89.43 



>. 760 
r.458 



9.740 
10. 249 



87 

MEAT JUICE AND MEAT FIBER COOKED IN DIFFERENT WAYS. 
Series XIV. — Experiments Nos. 148, 149. 

The object of this series was (1) to determine, if possible, whether it 
is the soluble or the insoluble constituents of meats which upon cook- 
ing are so changed as to produce the characteristic flavor of cooked 
meats, and (2) to learn whether or not the insoluble constituents of 
meat are made soluble by the process of cooking. No experiments 
of this nature have been thus far reported in connection with the 
nutrition investigations made in this laboratory. Fresh lean beef 
round, from which all bone, gristle, and visible fat were removed, was 
selected. The entire cut, weighing about 5 pounds, was divided into 
strips and then passed through a sausage mill four times, being mixed 
well after each grinding. A sample (No. lfi7T)of the thoroughlv mixed 
meat was reserved for anah sis, the results of which are given in the 
tables in connection with cooking experiment No. 149 (pp. 90-94). 

The remainder of the finely divided meat was used for the prepara- 
tion of meat juice and meat tibei", as follows: The entire quantity, 
jibout 4.5 pounds, was placed in a compound screw press, in portions 
weighing about l.To pounds each, and subjected to as much pressure 
as possible. About T(MI cubic centimeters of meat juice were obtained. 
The meat liber was now thoroughly moistened with cold distilled 
water (700 cubic centimeters), intimately mixed l)}^ kneading with 
the hands for thirty minutes, and again i)ressed, yielding al)out 800 
cubic centimeters of litpiid. The material ivinaining in the press 
was again moistened with water (7'»(> cubic centimeter^) and pressed, 
when about 900 cubic centimeters of li(|uid were recovered. The three 
(quantities of liquid thus remo\'ed were combined, making 2,8(Mi cubic 
centimeters in all, diluted with water to 2, .50(1 cubic centimeters, 
thoroughly mixed, set aside, and designated sample No. 1(>78. The 
meat fiber left after pressing out the juice (sample No. b>79) was used 
for cooking experiment No. 14!<. 

CoOKINc; KXI'KRIMEXT Xo. 14S. 

The meat juice (sample No. IdTS) was divided into six portions of 
400 cubic centimeters each. One portion of the fresh juice was su))- 
jected to complete analysis in triplicate, the results obtained being- 
given in Tables Nos. 90 and 91. The results have been calculated to 
show the amount of the different kinds of nitrogenous constituents 
and the total quantity of proximate constituents in 2,500 cubic centi- 
meters of the meat juice. 



Table 90. — Weights in grams of the different forms of nitrogen in the 2,500 cubic centi- 
meters of expressed beef juice, experiment No 148. 





In unfiltered juice. 


In filtered juice. 


Laboratory No. 


Total 
nitro- 
gen. 


Insoluble 
nitrogen. 


Soluble 
nitrogen. 


Coagu- 
lated by 
heat. 


Precipi- 
tated bv 
ZnSOi. 


Proteid 
nitrogen. 


Nonpro- 
teid ni- 
trogen. 


Precipi- 
tated by 
bromin 
directly. 


1678a 


Grams. 
9.629 


Gram. 
0.304 


Grams. 
9.325 
9.013 
9.350 


Grams. 
5.824 
5.889 
5. 891 


Gram. ' Grams. 
U.15S 1 5.982 
.145 1 6.034 
.265 6.156 


Grams. 
3. 343 
2. 979 
3.194 


Grams. 
4 721 


1678b 

]678c 


9.339 i .326 
9.700 .350 


4. 742 






Average 


9.556 .327 


9.229 


5.868 


.189 1 6.057 


3. 172 


4. 732 



Table 91. — Weights in grams of the nutrients in the 2,500 cubic centimeters of expressed 
beef jvice, experiment No. 14S. 





Proteid. 


Organic extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 
nitrogen. 


Laboratory No. 


Nitroge- Nonnitrog- 
nous. ' enous. 


1678a 

1678b 

1678c 


Grams. 
39.288 

39. 750 

40. 663 


Grams. 
10.430 
9. 294 
9.965 


Grams. 
16.845 
17. 394 
15.331 


Grams. 





Grams. 
11. 156 
10.531 
10.812 


Grams. 
77. 719^ 
76. 969 
76. 781 


Gra7ns. 
9.629 
9.339 
9 700 






Average 


39. 900 


9.896 


16. 527 


° 


10. 833 


77. 156 


9. 556 



The second portion of the meat juice (saniph^ No. 1078a) was placed 
on a water bath and heated giaduall}^ to 05^ C. By the time the tem- 
perature had reached 52"^ C. a considerable amount of coagulated 
albumin had separated, and the liquid, while still retaining some of its 
original color, was beginning to turn brown. At 55° C. almost all 
the red color had disappeared and the liquid began to change to a 
grayish brown. At 65° C. the mixture had a veiT disagreeable alka- 
line taste, which "puckered'' the tongue. No pleasant, meaty flavor 
could be detected. The temperature was maintained at 65° C. for one 
hour, but the continued cooking at this low temperature produced no 
noticeable change in flavor. For a comparison of the tastes of the 
coagulated cooked residue and the resulting clear flltrate, see the 
description of portion No. 1678e, page 89. 

The third portion of meat juice (sample No. 1678b) was gradually 
heated upon the water bath until it reached a temperature of 85° C. 
and the cooking was continued at this temperature for one hour. 
Careful tests of the precipitate and the filtrate did not show any dif- 
ferences in taste or odor between this sample and No. 1678a or No. 
1678c and No. 1678e, described below, cooked at about 100° C. 

The fourth portion of meat juice (sample No. 1678c) was cooked with 
constant stirring for one hour at the temperature of boiling water 
upon an asbestos mat over a gas flame. The mixture was not notice- 
ably different in taste from that obtained with sample No. 1678a. It 
was filtered to remove the coagulated material and washed thoroughly 
with hot water. The precipitate retained the characteristic strongly 



89 

alkaline taste. The filtrate had onl}" a slight alkaline taste and a veiy 
slight meaty flavor. 

The fifth measured portion of meat juice (sample No. 1678d) was 
placed in an evaporating- dish and carefulh^ and slowly evaporated 
nearl}^ to dryness on a hot plate, with constant stirring during the 
latter part of the process to prevent browning. Savory odors were 
given off before evaporation was complete and a thin coating of 
a reddish-brown material was noted on the side of the dish at the 
first level of the liquid. After evaporating almost to drjmess the 
solid matter had some savory, meat}^ flavor, but the alkaline taste was 
still very strong. To prevent further browning of the savor}" prod- 
ucts already formed the solid residue was transferred to a clean dish 
and heated at 130° C. for two hours. When thoroughly dried the 
matei-ial was pounded in a mortar to break up the hard lumps and 
permit uniform browning. The resulting product was a dark, reddish- 
brown, granular powder, having very little taste. A few grams added 
to hot water colored the water slightly and gave to the solution a ver}" 
slight flavor. The alkaline taste still persisted, even in the brown 
coating produced on the side of the evaporating dish. 

The sixth measured portion of meat juice (sample No. 1678e) was 
boiled for one hour and the coagulated and cooked proteid removed 
by filtration, the insoluble residue being thoroughly washed with hot 
water. Upon heating, a small additional quantit}" of coagulated albu- 
min appeared in the filtrate. The liquid was reduced one-half in 
volume, again filtered, and the filtrate further evaporated. The con- 
centrated solution had still a very slight alkaline taste, accompanied 
by a slight savory odor and pleasant flavor. The evaporation was 
very slowly and carefuU}^ continued, with constant stirring in such a 
way as to wash down the brownish colored substance formed on the 
side of the dish, and at the same time the sides of the dish were pro- 
tected with asbestos paper to prevent any overbrowning. When 
evaporated until of a rich light- brown color and sirupy consistencv, 
the liquid had a flavor very similar to that of commercial meat extract 
with the acid taste strongly emphasized. The browning was con- 
tinued in an oven at 130° C. until the material had acquired a rich 
dark-brown color. Very little odor could be detected. The flavor 
seemed to be somewhat though not very greatl}^ increased b}- the 
additional heating in the oven. A small amount of the material dis- 
solved in water had a taste which closely resembled that of ordinary 
commercial beef extract of like dilution. 

The precipitate obtained from sample No. 16T8e, as described above, 
retained its strongl}" alkaline taste even after being well washed. It 
was placed in an evaporating dish and heated in an air oven at 130° C. 
for three hours. Both odor and taste were somewhat improved by 
this treatment, the alkaline taste seeming a little less strong and some 



90 

savor}^ odor lieing developed. The material was then further heated 
in an oven at 130^ C. until it Avas thoroug'hl}^ dry, and was then finely 
ground in a mortar to insure uniform browning and again heated. 
The final product was a dr}^, grayish-brown or black granular sub- 
stance, with a ver}^ faint odor and practically tasteless. A few grams 
added to distilled water and l)oiled did not cause coloration of the 
water or yield an}^ flavor. 

Cooking Experimext No. 149. 

In this experiment the residue (No. 1679) left after expressing and 
dissolving out the meat juice (see p. 87) was thoroughly mixed, passed 
twice through a sausage mill, again thoroughly mixed, and divided 
into seven approximately equal portions. Avhich were used for the tests 
described below. 

The first portion (sample No. 1679) was analyzed without further 
treatment, the results being given with the other details of the experi- 
ment in Tables 92, 93, and 91. 

The second portion (sample No. 1679a), weighing 208.1:1 grams, was 
made into a ball, tied in cheese cloth, placed in a beaker containing 
417 cubic centimeters of water at 65*^ C, and cooked at this tempera- 
ture for three hours. During the cooking a rather faint odor some- 
what resembling that of melted fat was noticea])lo. At the end of the 
cooking period the meat fiber was removed from the liquid and the 
flavor of each tested. The cooked meat fiber was rather light in color 
and had a ver}^ slight alkaline flavor which resembled that of the meat 
juice. The broth or liquid in which the extracted meat was cooked 
had a reddish-3^ellow tinge and ver}^ little flavor. The results of the 
anah^sis of the cooked meat and the broth are given in Tables 93 
and 91. 

The third portion of the extracted meat (sample No. 1679b), weigh- 
ing 161.36 grams, was placed in a beaker containing twice its weight 
(322 grams) of boiling water, the temperature of the water reduced to 
85° C. , and the meat cooked at this temperature for three hours. Dur- 
ing the cooking a faint but pleasant odor was given ofi'. The cooked 
meat was darker in color than in the case of sample No. 1679a and had 
onl}^ a ver}^ slight flavor. The broth or liquid in which the extracted 
meat was cooked had a clear, light yellow color and a rather weak 
though pleasant flavor. The results of the analysis of the cooked meat 
and the broth are given in Tables 93 and 91. 

The fourth portion of the extracted meat fiber (sample No. 1679c), 
weighing 162.55 grams, was placed in a beaker containing twice its 
weight (325 cubic centimeters) of boiling water and gently boiled for 
three hours. During the cooking a ver}^ pleasant and savory odor 
was noticeable. The cooked product was much darker in color than 
the other samples (Nos. 1679a and 1679b), and was very dr}^ and some- 



91 



what difficult to masticate and swallow. The broth or liquid in which 
the extracted meat was cooked had a clear, bright ^^ellow color and a 
decidedly better flavor than those from samples ^os. 1679a and 1679b. 
The results of the analysis of the cooked meat and the broth are given 
in Tables 93 and 94. 

The fifth portion of the extracted meat fiber (sample No. 1679d), 
weighing 236.04 grams, was made into a small loaf and roasted in a 
gas oven at 193^ C. for forty-five mirrutes. There was a thin, well- 
browned layer on the outside of the loaf, while the inside was rather 
moist and the fiber was soft and easy to masticate and swallow. The 
cooked material had a pleasant though faint meaty flavor, the outer 
crust being somewhat superior in these respects to the inside por- 
tion. The results of the chemical analysis of the cooked meat are 
given in Table 94. 

The sixth portion of the extracted fiber (sample No. 1679e), weighing 
206.4 grams, was made into a flat cake 1 inch in thickness, and broiled 
for twent}^ minutes over the flame of a gas broiler, each side of the 
cake being exposed to the direct flame for ten minutes. When cooked, 
the upper side of the cake was fairly well browned, and the lower side 
was browned in some places, while in others it was unchanged or only 
slightly yellowed. The cooked meat fiber was very dry and difficult 
to masticate and swallow and had only a slight flavor, although the 
outside layer had a somewhat more pronounced taste than the inside. 
The juice which exuded from the meat during the cooking was burned 
on the pan. Tables 92-94 summarize the data of the cooking tests. 

Table 92. — Consfitiieiitx of niirooked meats and cooked, meats soluble and insoluble in cold 
water, experiment No. 149. 

A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous, 


nitro- 
gen. 


Ifi77 


ON FRESH BA.SIS. 


Per ct. 

74. tn 


Per ct. 

IS. 71 

71.99 
79.37 


Per ct. 
1.21 

.47 

4.66 
2.09 


Per ct. 
3.13 
.96 

12.04 

4.28 


Per et. 
-l.ll". 

17.81 
19.43 


P( r ct. 
1 . On 

4.04 
2.32 


Per ct. 

28. 73 
24.07 

110. 54 
107. 49 


Per ct. 
3.382 


1077 


Beef, round, extracted uuat .. 

ox WATER-FREE BASIS. 

Beef, round, raw 


77. (U 


2. 993 
13. 013 


l(i79 


Beef, round extracted meat | 


13 367 









B. NUTRIENTS SOLUBLE IN COLD WATER. 



lt)77 


ON FRESH B.\SIS. 

Beef, round, raw . ... 




2.44 
.66 

9.39 
2.95 


1.21 
.47 

4.66 
2.09 


3.13 
.96 

12.04 
4.28 









0.84 
.39 

3.24 
1.74 


7.62 

2.48 

29.33 
11.06 


779 


1679 


Beef, round, extracted meat . . 




. 2o6 


1677 


ON WATER-FREE BASIS. 

Beef, round, raw 




2 998 


1679 


Beef, round, extracted meat.. 




1. 142 











.92 

Table 92. — Coiifititii.ents of uncooked meats and cooked meats soluble and insoluble in cold 
ivater, experiment Xo. 149 — Continued. 

C. NUTRIENTS INSOLUBLE IN COLD WATER. 



Labo- 


Kind of material. 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 


ratory 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


nitro- 
gen. 


1677 
1679 


ON FRESH BASIS. 

Beef, round, raw 


Per ct. 


i 
Per ct.^ Per ct. 
16.27 
17.11 


Per ct. 

I 





Per ct. 
4.63 
4. 35 

17.81 
19.43 


Per ct. 
0.21 
.13 


Per ct. 
21.11 
21 . .59 


Per ct. 
2. 603 
2.737 


1677 
1679 


ox WATKR-FREE BASIS. 

Beef, round, raw 

Beef, round, extracted meat . . 


62.60 
76.42 






.80 

.58 


81. 21 
96.43 


10. 014 
12. 225 



Table 93. — Results of cooking experiment No 149. 





Weight 
of meat 
taken. 


Method of cooking. 


Nutrients in broth expressed in percentage of 
fresh substance. 


Labora- 
tory No. 


Amount 

of Avater 

taken. 


Temperature. 


Dura- 
tion of 
cook- 
ing. 


Pro- 
toid. 


Organic 
extractives. 


j Total Total 




At be- 
gin- 
ning. 


During 
cook- 
ing. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. solid 1 nitro- 
Imatter. | gen. 

i ■ 1 


1679a .... 
1679b .... 
1679c .... 


Grams. 
208.41 
161. 36 
162. 55 


Cc. 
417 
323 
325 


°C. 
65 

So 
100 


°C. 
65 
85 
100 


Hours. 
3 
3 
3 


Per ct. 
0.13 
.10 
.22 


Perct. 
0.24 

.28 


Per ct. 
0.33 
.37 
.33 


Per ct. 
0.18 
.21 
.19 


I 

Per ct. i Per ct. 

0.88 1 0.097 

.96 .105 

1.00 1 120 

1 



Table. 94. — Results of tJie (tnalysis of cold water extracts of meats used in rooking experi- 
ment No. 149. 



Labo- 
ratory 



Kind of mojit. 



Water in 
fresh sub- 
stance. 



Method of cooking. 



Temperature. 



At begin- 
ning. 



During of cooking, 
cooking. 



Beef, round, unextracted, uncooked 
Beef, round, extracted, uncooked .. 

R(>ef, round, cxtrartod, Iwnlcd , 

H.-.f, rrHin,]. .■xtractr.l, hoilcd , 

llccf. nmiKl, cxtnu't.',]. liuil...! 

Hecf, round, extnictcMl, luastL-d 

Beef, round, extracted, gas broiled . 



Per cent. 
74.01 
77.61 j 
66.50 
61. 17 
61.77 
65.70 ! 
53.87 




Nutrients soluble in cold water expressed in 
percentage of fresh substance. 



Labo- 
ratory 
No.' 



Kind of meat. 



Pro- 
teid. 



Organic 
extractives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Total 

solid 

matter. 



Total 
nitro- 
gen. 



1677 
1679 
1679a 
1679b 
1679c 
1679d 
1679e 



Beef, round, unextracted, uncooked 
Beef, round, extracted, uncooked... 

Beef, round, extracted, boiled 

Beef, round, extracted, boik-d 

Beef, round, extracted, boiled 

Beef, round, extracted, roasted 

Beef, round, extracted, gas tjroiled. . 



Per ct. 
2.44 



Per ct. 
1.21 



Per ct. 
3.13 



.99 
1.12 



Per ct. 
0.81 



Per ct. 
7.63 
1.91 
1.25 
1.01 
1.37 
2.51 
2.82 



.256 
.147 
.121 
.186 
.273 
.305 



93 

-Resulin of the analym of cold tvatcr extracts ofvieats used in cooking experi- 
ment No. 149 — Continued. 



Labo- 
ratory 
No. 



Kind of meat. 



Nutrients soluble in cold water calculated to 
water-free basis. 



Pro- 
teid. 



Nitrog- 
enous. 



Nun- 
nitrog- 
enous. 



Total Total 

solid nitro- 

matter. gen. 



1677 
1679 
1679a 
1679b 
167 9e 
1679d 
16796 



Beef, round, unextracted, uncooked 
Beef, round, extracted, uncooked... 

Beef, round, extracted, boiled 

Beef, round, extracted, boiled 

Beef, round, extracted, boiled 

Beef, round, extracted, roasted 

Beef, round, extracted, gas broiled . 



Per ct. 
9.31 
2.95 
.51 
.34 
1.26 



I 



2.10 
1.13 



2.07 
1.86 



Per ct. 
12.04 
1.74 
1.31 



2.89 
2.43 



Per ct. 
3.23 



.50 
1.52 
1.43 



Per ct. 
29. 27 
8.53 
3.73 
2.61 

. 3.59 
7.33 
6.11 



Per ct. 
2.997 
1.143 
.439 
.312 
.487 
.796 
.661 



The changes noted in these experiments may be briefl}^ summarized 
as follows: When the juice is expressed from meat the fiber is gra}^- 
ish in color and the juice red; that is, the characteristic color of raw 
meat is due to coloring matters in solution. In cooking meat the 
coagulation of proteid existing in liquid form begins at 52^ C. and 
continues as the temperature increases, the precipitation being prac- 
tically complete at 100°. At 52° the red color of the meat juice 
begins to change to brown, the color changes becoming more pro- 
nounced as the temperature increases. At ()5° an unpleasant alkaline 
flavor develops in the juice which is not modified b}^ continued cook- 
ing at 65° to 100°. The flavor is more pi'onounced in the liquid 
portion of the meat juice than in the coagulated precipitate. At tem- 
peratures considerabh^ over 100° and high enough to cause ])rowning, 
saxor}^ flavors are developed which are much more pronounced in the 
liquid portion (extractives) than in the solid portion (proteid) of the 
meat juice, the flavor being ver}^ much like that of commercial meat 
extract. The fiber of the meat from which the juice is expressed had 
little distinctive flavor when cooked in different wa^^s. Temperatures 
high enough to cause browning produced the most flavor. 

These tests indicate that the changes produced in the juice or soluble 
part of meat bv temperatures considerably over 100° are in a large 
measure responsible for the characteristic flavors of meat cooked by 
drv heat. In these tests fat was not studied, as the meat used was 
quite free from visible fat. Meat fats haA^e a characteristic flavor 
which becomes more pronounced on cooking, and when the tempera- 
ture is high enough to brown some of the fat the flavor is markedly 
increased. This bro^^ning or oxidation of fats and other bodies is of 
course due to their cleavage by heat. The nature of the chemical 
compounds formed has not been studied, so far as can be learned, with 
special reference to the fats, proteids, and extractives of flesh foods, 
though man}^ studies of the oxidation products of typical fats, proteids, 
and other bodies have been reported. The collection and discussion 



94 

of such material is an important matter, and studies with special ref- 
erence to the bodies existing in fats are needed. From the investiga- 
tions made in this laborator}^ and other available data, it seems fair to 
conclude that the flavors developed in the cooking of meat b}^ the 
ordinary household methods are due very largely to the oxidation of 
extractive bodies in the meat juice and to the oxidation of fat. 

BEEF BONES COOKED AS IN SOUP MAKING. 

Series XV. — Experiments Nos. 127-180. 

The four experiments included in this series were made with bones 
rather than meat in order to investigate the losses and changes which 
they sustain when cooked in hot water at different temperatures, as in 
ordinary household soup making. 

In general the same methods were followed as in the tests in which 
meat was boiled, save that no attempt has as yet been made to analj^ze 
the bones before and after cooking. So far the amount and nature 
of the substances which bones yield when cooked in hot water have 
been determined entirely from the chemical composition of the 
resulting broths. 

For the first two experiments (Nos. 127 and 128) beef rib bones, 
scraped to remove as much of the meat as possible, chopped into pieces 
from 0.5 to 1 inch in length, and thoroughly mixed, were divided into 
two portions, each weighing 1,000 grams. The first portion, for 
experiment No. 127, was placed in 2,000 cubic centimeters of vigorously 
boiling water and cooked for live hours. The resulting soup or broth 
was filtered and analyzed according to the methods described in an 
earlier section. 

The second portion of bones (experiment No. 128) was cooked in 
2,000 cubic centimeters of distilled w^ater for ten minutes at the tem- 
perature of boiling water and for five hours at a considerably lower 
temperature, i. e., 84° or 85° C. The soup or broth was analyzed in 
the same way as the meat broths. 

For the last two experiments of this series (Nos. 129 and 130) beef 
shank bones were scraped to remove as much of the meat as possible, 
sawed into pieces about 1.5 to 2 inches long, thoroughly mixed 
and divided into two portions weighing 1,000 grams each. The first 
portion (experiment No. 129) was placed in 2,000 cubic centimeters of 
vigorously boiling water and cooked at this temperature for five hours. 
The resulting broth was subjected to the usual treatment and analysis. 

The second portion of shank bones (experiment No. 130) was cooked 
in 2,000 cubic centimeters of distilled water for ten minutes at the 
temperature of boiling water and for five hours at 84° to 85 C. 

The results of these four experiments are given together in Tables 
95 and 96. 



95 



Table 95. — Results of cooking experiments Xo-^. 1^7-130. 



Cooking 
experi- 
ment No. 



Labo- 
ratory 
No. 



Kind of bones. 



Weight 
before 
cooking. 



Weight 

after 
cooking. 



Loss ( — ) or j Per cent 

gain ( + ) in | loss(-) or 

Av eight in \ gain ( + ) in 

1 cooking, j cookijog. 



127 1707 

128...:.-. I 1708 

129 ' 1709 

130 1710 



Grams. Grains. Grams. Grams. 

Rib 1, 000. 00 1, 012. 55 4- 12. 55 + 1. 26 

Rib ] , 000. 00 1, 029. 85 - 29. 35 + 2. 94 

Shank 1, 000. 00 894. 00 -106. 00 -10. 60 

Shank 1,000.00 : 871.52 , -128.48 -12.85 



Table 96. — Comjiosition of broths from cooking experiments Nos. 127-130. 



Method of cook- 
ing. 



Weight of nutrients in broths. 



Nutrients in broths expressed in 
percentage of total weight of 
the uncooked bone. 



^p^. Labo-i Tempera- 
P^". I rato- ture. 
inent „,^T,, 






Dura- 
tion 
of 
cook 
ing. 



Pro- 
teid. 



Organic 
extractives. 



Organic 
I extractives. 



Ni- 
trog- 
enous. 



Non- I 
nitrog-j 
enous.! 



Pro- 
teid. 



Ni- 
trog- 
enous. 



Non- 
nitrog- 
enous. 







° a. 


127.. 


. 1707 


100 


128.. 


. 1708 


100 


129.. 


. 1709 


100 


130.. 


. 1710 


,00 



° c. 

100 



Hrs. 

5 



Grams 
14.61 



1.25 
2.49 



Gi'ams 
L40 
1.21 
.83 
1.30 



Grams 
6.61 



Gi'ams. 
20.16 
13.44 
75.63 

126. 56 



Grs. 
1.20 
L34 
.57 
1.08 



P.ct. 
1.46 

.58 
.13 
.25 



Per ct. 
0.14 



Per. ct. 
0.66 



Per ct. P. ct. 
2.02 I 0.12 
1.34 .13 
7. 56 . 06 

12.66 .11 



In experiments 127 and 128 with rib bones the percentages of nutri- 
ents, in terms of the total weight of the uncooked bone, were as 
follows: Proteid 1.02, nitrogenous extractives 0.18, nomiitrogenous 
extractiv^es 0.52, fat 1.08, and ash 0.13. In experiments 129 and 130, 
in which shank bones were used, the corresponding percentages of 
nutrients were: Proteid 0.19, nitrogenous extractives 0.11, nonnitrog- 
enous extractiA^es 0.16, fat 10.11, and ash 0.09. From these results 
it appears that the nutritive matter other than fat obtained frpm the 
small, spongy ril) bones is greater than that from the larger and more 
comjmct shank bones. The shank bones, however, are generally pre- 
ferred for soup making, possibh^ because of a certain flavor imparted 
by the marrow, which is so abundant. Aside from the fat content, 
the amount of nutrients in bones is small, and it is evident, therefore, 
that the bones contribute very little to the value of the broth. 

DISCUSSION OF RESULTS. 



In studies of the composition of food comparativeh^ few anah^ses of 
flesh have previously l^een reported in which the proteid nitrogen has 
been difl'erentiated from the nonproteid nitrogen, and so far as the 
writers are aware none have been reported which indicate the total 
amount of nonnitrogenous extractives, though considerable work 
has been published regarding the amount of glycogen and other 
carbohydrates of meat. In most cases the total nitrogen directly 



96 

determined is all reported as from proteid substances. In some cases, 
however, the proteids are subdivided into albumin, gelatinoids, and 
insoluble proteid. If space allowed it would be interesting- in this 
connection to describe the pioneer work of Berzelius, Liebig, Mole- 
schottj Schlossberger, and Bibra on the chemistr}^ of flesh. It is hoped 
that time and opportunit}' ma}^ in the future be afforded for a thorough 
resume of their researches. 

COMPOSITION OF UNCOOKED MEATS. 

The limited amount of work cm such lines is shown by the fact that 
Konig," who devotes TO pages to the chemical analj^ses of various 
kinds of fresh meats in his extended compilation of data on the com- 
position of food, refers to onl}^ three investigations in which an attempt 
has been made to distinguish between proteid and nonproteid nitrogen. 

One of these investigations made b}' W. Henne])erg, K. Kern, and 
H. Wattenberg^ reports the analyses of 7 different cuts of mutton 
from each of two animals in which the combined extractives, the solu- 
ble proteids, the nonproteid organic extractives, and the ash are given. 
The method used b}^ these investigators and others cited will be briefly 
referred to in connection with the discussion of the cold-water extracts 
of meat (p. 122). At present it suffices to sa}^ that Henneberg, Kern, 
and Wattenberg found that on the average fresh, fat-free nuitton 
flesh had the following composition: Water 79.22 per cent, insoluble 
proteids 15.79 per cent, and total soluble matter 5 per cent, including 
albumin 1.61 per cent, non])roteid organic extractives 2.18 per cent, 
and ash 1.21 per cent. Almen <■ reported anal3\ses of 13 different sorts 
of fish, albumin, organic nonproteid extractives, and proteids soluble 
in hot water (gelatinoids) being determined. It will be of interest to 
state that Almen obtained as an average of the above anal^^ses of fish 
the following results: Water 64.24 per cent, albumin 2.09 per cent, 
extractives 2.56 per cent, gelatinoids 2.55 per cent, insoluble proteids 
12.10 per cent, total nitrogenous matter 19.31 per cent, fat 9.44 per 
cent, and ash 7.34 per cent. 

A study of the extractives of flesh was made by W. O. AtAvater '' and 
associates in the course of an extended investigation of the chemical 
composition and economic values of fish and invertebrates used for 
food. In the case of 30 specimens of fish, the albumin, the organic 
nonproteid extractives, the proteids soluble in hot water (gelatinoids), 
and the insoluble proteids were determined. As an average of the 
analyses of 24 samples of the edible portion of the flesh of fresh fish 

« Chemie der menschlichen Nahrungs- und Genussmittel. 4 ed., I, p. 185. 
& Jour. Landw., 26 (1878), p. 549. 
<^ Analyse des Fleisches einiger Fische. Upsala, 1877. 

^Amer. Chem. Jour., 9 (1887), p. 421. Ber. Deut. Cliem. Gesell., 16 (1883), 
p. 1839. 



I 



97 

they obtained the following results: Water 75.52 per cent, albumin 
1.55 per cent, extractives 1.95 per cent, gelatinoids 2.85 per cent, 
insoluble proteid 11.60 per cent, fat 5.13 per cent, and ash 1.33 per 
cent. The analyses of the edible portion of 7 samples of cured fish 
gave them the following average results: Water 50.53 per cent, 
albumin 0.61 per cent, extractives 3.66 per cent, gelatinoids 3.01 per 
cent, insoluble proteid 15.86 per cent, fat 9.75 per cent, and ash 15.87 
per cent. 

An extended study of the chemical composition of the carcasses of 
8 pigs was made by H. W. Wiley, with the collaboration of E. E. Ewell, 
W. H. Krug, T. C. Trescot, and others.^' The carcasses were divided 
into 11 parts or cuts, and proteids insoluble in hot water, gelatinoids, 
and flesh bases, together with other constituents, were determined in 
air-dried samples of each cut. The average composition of the 8 pigs, 
expressed in percentages of the entire dressed animals, was as follows: 
Water, 36.43; fat, 49.67; proteids insoluble in water, 8.12; gelatinoids, 
1.10; flesh bases, 1.14; total nitrogenous substances, 10.46; lecithin, 
0.023; ash, 2.11; total, 98.90. 

Mention must also be made of the work of Gautier,^ who reported a 
very complete analysis of fresh mutton (neck and shoulder) and fresh 
beefsteak. Unfortunateh", in spite of considerable efl'ort, we have been 
unable to learn much regarding the methods followed b}^ this investi- 
gator. His results will be considered in detail below in connection 
with the discussion of the cold-water extracts of meat. For purposes 
of comparison we have taken the liberty of putting Gautier's analyti- 
cal results in approximate!}^ the same form as those mentioned above. 
The data are: For fresh beefsteak — water, 74.75 per cent; insoluble 
proteids, 15.50 per cent; coagulable proteid, 3.06 per cent; nonproteid 
organic extractives, 3.59 per cent; fat, 1.97 per cent, and ash, 1.09 per 
cent; and for fresh mutton — water, 74.92 per cent; insoluble proteids, 
13.66 per cent; coagulable proteids soluble in cold water, 3.32 per 
cent; nonproteid organic extractives, 2.22 percent; fats, 5.32 per cent, 
and ash, 1.25 per cent. 

Offer and Rosenquist^ studied the proportions of total nitrogen, 
nitrogen of extractives, and nitrogen of meat bases in fish and differ- 
ent kinds of raw, cooked, and preserved meat, in connection with 
an investigation of the comparative value of white and red meat in 
invalid dietetics. This work is referred to in more detail elsewhere 
(p. 142). 

From a com])arison of the data referred to above and those included 
in the present bulletin it seems fair to conclude that the modified 

« U. S. Dept. Agr., Bureau of Chemistry Bui. 53. 

6 Rev. Hyg. et Pol. Sanit., 19 (1897), p. 394. 

c Berlin. Klin. Wchnschr., 36 (1899), pp. 937, 968, 1086, 

11480— No. 162—06 7 



98 

methods of analysis of meat which have been used in the investigation 
here reported ^ive considerably more knowledge regarding the chem- 
ical composition of meats than has been gained b}^ these earlier 
analyses. Furthermore, they make it possible to compare in detail 
the chemical composition of the same meats before and after cooking, 
so that information regarding the chemical changes which occur in 
the different processes of cooking has thus been obtained. The 
methods which have been used in this work are referred to in some 
detail on preceding pages (p. 12) and have been more full}^ described 
in another publication.^' The methods have been ver}^ thoroughly 
tested, and the authors are convinced that they give as accurate and 
reliable results as the methods commonly used for the analysis of foods, 
if, indeed, they do not surpass them. 

For the sake of a more ready comparison of the results here obtained 
and those of a number of the previous investigations described above, 
a table summarizing such data is given herewith: 



Table 97. — iSai)unar[/ of analyses showing forms of prote'ids and the organic extractives 

of meat. 





Num- 
ber of 
analy- 
ses. 


Water. 


Proteid. 


Organic extractives. 


Fat. 




Kind of meat. 


Insol- 
uble. 


Solu- 
ble. 


Total. 


Nitrog- 
enous. 


Non 
nitrog- 
enous. 


Total. 


Ash. 


Mutton (fresh) , Henne- 
berg and associates.. 


14 

24 

7 
8 
5 

88 
1 
1 

12 


Per ct. 
79.22 

75.52 

50.53 
73.14 
50.01 

3e.43 
74.75 
74.92 

69.13 

75.75 


Per ct. 
15.79 

14.45 

18.87 
13.16 
17.06 

9.22 
15.50 
13.66 

15.52 

16.23 


Per ct. 
1.61 

1.55 

.61 

2.48 
1.46 

'"3." 06* 
3.32 

2.29 

2.37 


Per ct. 
17.40 

16.00 

19.48 
15.64 
18.52 

9.22 
18.56 
16.98 

17,81 

18.60 


Per ct. 


Per ct. 


Per ct. 
2.18 

1.95 

3.66 
1.93 
3.56 


Per ct. 


5.13 

9.75 

8.48 
10.97 

49.67 
1.97 
5.32 

10.95 

2.48 


Per ct. 
1.21 


Fish (fresh), AtAvater 
and associates 






1.33 


Fish (cured). Atwater 
and associates 






15.87 


Fish (fresh), Almen 






1.40 


Fish (salted), Almen .. 






16.86 


Pork (fresh air-dried), 
Wiley and associates. 


1.14 




2.11 


Beef (fresh), Gautier .. 




3.59 
2.22 

2.70 

2.83 


1.09 


Mutton (fresh) , Gautier. 






1.25 


Beef (fresh), Grindley 
and associates 

Veal (fresh), Grindley 
and associates 


1.08 
1.17 


1.62 
1.66 


1.03 
1.13 



The data presented in the above table show that fresh flesh from beef, 
veal, pork, mutton, and fish contains from 1.55 per cent to 3.32 per 
cent of soluble proteid matter coagulable b}^ heat. The results obtained 
by the different investigators agree quite closel3^ 

There has been no attempt, except in the first of the investigations 
here reported, to distinguish between the nitrogenous and the non- 
nitrogenous organic extractives. The results summarized indicate, 
however, that fresh flesh from the various sources given above con- 
tains from 1.93 per cent to 3.59 per cent of total organic extractives. 
It must be remembered in this connection that the methods used in 
determining the extractives b}^ the different investigators mentioned 

«Jour. Amer. Chem. Soc, 27 (1905), p. 658. 



99 

above are not similar, and this may, in part, account for the slight 
variations which appear. 

The following tables (Nos. 98 and 99) give the analyses of all the 
uncooked meats used in connection with the cooking experiments here 
reported, the kinds and cuts of meat being plainly indicated. In 
each case figures are given for the composition of the fresh substance 
and for the same material calculated to a water-free basis: 

Table 98. — Chemical composition of uncooked meats {fresh substance). 



Labo- 
ratory 

No. 



Cooking 
experi- 
ment 

No. 



Kind of meat. 



Insol- Solu- 
uble. ble. 



Organic extractives. 



Ni- 
trog- 
enous. 



Non- 
nitrog- 
enous. 



1672 
1668 
1637 
1640 
1647 
1722 
1741 
17.53 
1764 
1775 



1676 
1705 



1656 
1662 



122 
121 
107 
108-109 
110-113 
131-132 
133-136 
137-140 
141-147 
150-156 



123-124 
125-126 



114-116 
117-120 



Beef, flank .. 
Beef, neck... 
Beef, round . 

do 

do 

do 

do 

do 

do 

do 



Per c 
59.1 



Average Nos. 1637, 1640, 
1647, 1722, 1741, 1763, 1764, 
andl775 



Beef, rump . 
do 



52.26 
61.22 



Average for all beef . 



Veal, leg.. 
do.... 



Average Nos. 1656 and 
1662 



Per ct. 
12.75 
15. 45 
16. 25 
16.86 
16. 29 
16.26 
16. 11 
l(i. 84 
15. 26 
16.47 



Per ct. 
1.21 
2.30 
2.76 

2.77 
1.82 
2.70 
2.80 
2.39 
2.70 
2. 20 



Per ct. 
13.96 
17.75 
19.01 
19.63 
18.11 
18.96 
18.91 
19.23 
17.96 
18.67 



Per ct. 
0.77 



1.41 
1.12 
1.24 
1.11 
1.18 
1.13 



Per ct. 
0.96 
1.63 
2.22 
1.72 
1.95 
1.99 
1.78 



Per c 
l.' 



16.34 
16. 12 



13. 69 
'17. 71 



2. 83 
1.90 



19.17 
18. 02 



1.26 1 
1.08 



1.94 ; 
1.37 1 



3.20 
2. 45 



Labo- 
ratory 

No. 



Cooking 

experi 

ment 

No. 



Kind of meat. 



Total 
solid 
matter. 



Total 
nitro- 
gen. 



Pro- 
teid 
nitro- 
gen. 



Non- 
pro- 
teid 
nitro- 
gen. 



Ratio 
of non- 
proteid 
to pro- 
teid ni- 
trogen. 



1672 
1668 
1637 
1640 
1647 
1722 
1741 
1753 
1764 
1775 



1676 
1705 



1656 
1662 



122 
121 
107 
108-109 
110-113 
131-132 
133-136 
137-140 
141-147 
150-156 



123-124 
125-126 



114-116 
117-120 



Beef, flank . . 
Beef. neck... 
Beef, round . 

do 

do 

....do 

do 

do 

do 

do 



Per ct. 
'24.. 95 

8.77 



Average Nos. 1637, 1640, 
1647,1722,1741,1753,1764, 
andl776 

Beef, rump 

do 

Average for all beef 

Veal, leg 

do 

Average Nos. 1656 and 
1662 



3.19 
4. 28 
4.78 
4.52 
4.24 
8.15 
4.91 



Perct. 
0.71 
1.02 
1.19 
1.18 
1.28 
1.09 
1.06 
1.07 
1.06 
1.09 



Per ct. 
100. 52 
101. 27 



101. 13 
101.21 
100. 51 
99.97 
100. 82 
100. 00 
100. 48 



Per ct. 
2.479 
3.098 
3.390 
3. 580 
3. 350 
3. 392 
3. 424 
3. 433 
3. 251 
3.349 



Per ct. 
2. 233 

2.840 
3.042 
3.140 

2.898 
3.033 
3. 026 
3.077 

2.873 



Per ct. 
0.246 

.258 
.348 
.440 
.452 
.359 
.398 
.356 
. 378 



1 
11.0 

8.7 
7.1 
6.4 
8.4 
7.6 
8.6 
7.6 
8.3 



32. 38 
20. 23 



100. 61 
'100. 07 



2.400 
a2. 834 



2. 190 . 210 



1: 8.0 
1:10.4 



2. 849 . 346 



.96 ! 1.15 
3.99 1 1.10 



100.45 
101.09 



3.470 
3. 230 



3.067 I .403 
2.883 .347 



2.975 .375 



1: 8.3 

1: 7.6 
1: 8.3 

1: 8.0 



a Not included in the average. 



100 



Table 99. — Chemical composition of uncooked meats {v)ater-free basis). 



Labo- 
ratory 

No. 


Cooking 
experi- 
ment 
No. 


Kind of meat. 


Proteid. 


Organic extractives. 


Insolu- 
ble. 


Solu- 
ble. 


Total. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


1672 


122 
121 
107 
108-109 
110-113 
131-132 
133-136 
137-140 
141-147 
150-156 

123-124 


Beef flank.. 


Per cL 
31. 20 

53. 81 
66.41 
64.94 
63.09 
.59. 26 
58. 51 
63 89 


Per ct. 
2.99 

8.02 
11.27 
10.68 
7.05 
9.86 
10.15 


Per ct. 
34.19 
61.83 

77.68 
75. 62 
70.14 
69. 12 
68.66 
72. 98 
59.71 
69.87 


Per ct. 
1.89 
2.82 
4.41 
5.28 
5.46 
4.08 
4.50 
4.21 
3.92 
4.23 


Per ct. 
2.35 
5.68 
9.07 
6.62 
7.55 

6!46 

5.77 
5.75 
5. 24 


Per ct. 
4 24 


1668 


Beef, neck 


8 50 


1637 


Beef, round 


13 48 


1640 


do 


11.90 


1647 


do 


13 01 


1722 
1741 


do 

do 


11.33 
10.96 


1753 


do 


9 98 


1764 
1775 


do 

do 


50.71 1 9.00 
61.64 I 8.23 


9.67 
9 47 




Average Nos. 1637, 1640, 1647, 
1722, 1741, 1753, 1764. and 
1775 

Beef, rump 






61.05 


9.42 


70.47 


4.51 


6.71 


11.22 


1676 


25.45 


3.23 


28.68 
a 45. 69 


1.38 


1.84 


3. 22 


1705 


do 




















54.45 


8.14 


62. .59 


3.83 


5.78 


9.61 




114-116 
117-120 


Veal, leg 




1656 


67.99 
65. 88 


11.78 
7.76 


79.77 
73.64 


5.24 
4.41 


8.07 
5.60 


13.31 


1662 


do 


10 01 




Average Nos. 1656 and 1662 . . 






66.94 


9.77 


76.71 


4.83 


6.84 


11. 67 



Labo- 
ratory 
No. 


Cooking 
experi- 
ment 
No. 


Kind of meat. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 
nitro- 
gen. 


Proteid 
nitro- 
gen. 


Non- 
proteidl 
nitro- 
gen. 


1672 


122 

121 

107 

108-109 


Beef flank 


Peret. 
61.11 
30.55 


Per ct. 
1.74 
3.55 
4.86 
4.55 
4.96 
3.97 
3.85 
4.06 
3.52 
4.08 


Per ct. 
101. 28 
104.43 

'io-i.'se' 

104. 69 
101.85 
99.88 
103 11 


Per ct. 
6.071 
10. 791 
13. 854 
13. 791 
12. 979 
12. 366 
12. 433 
IS n9« 


Perct. 
5.469 
9.892 
12.431 
12. 099 
11.222 
11.059 
10. 986 
11.677 
9.554 
11.179 


Per ct. 
602 


1668 


Beef, neck 


.899 


1637 


Beef, round . 


1 423 


1640 


do 


i2.29 
16.58 
17.43 
16.41 
16.09 
27.09 
18.38 


1.692 


1647 110-113 


..do 


1.757 


1722 131-132 
1741 133-136 
17.53 137 140 


do 

do 

do 


1.307 
1.447 
1 351 


1764 


141-147 
150-156 

123-124 
125-126 

114-116 
117-120 


do 


99. 99 10. 808 
101. 80 12. 534 


1.254 


1775 


.do . 


1. 355 




Average Nos. 1637, 1640, 1647, 
1722, 1741, 1753, 1764, and 
1775 






17.75 


4.23 


102.25 12. 724 


11.276 


1.448 










1676 


67.83 
a52. 16 


1.55 101.28 1 5.027 
2.35 «100.20 a 7. 308 


4. 589 


.438 


1705 


do 












28.38 


3.59 


102.27 11.244 


10.014 


1.230 




Veal, leg 




1656 


3.99 
16.31 


4.79 
4.50 


101.86 14.440 
104.46 13.200 


12. 763 
11. 782 


1.677 


1662 


do 


1.418 












Average Nos. 1656 and 1662 . . 


10. 15 


4.65 


103. 16 


13. 820 


12. 273 


1. 547 



« Not included in the average. 

These analyses apparently teach us nothing essentiall}" new regarding 
the water, fat, and ash contents of meat, but they do increase our 
knowledge of the nitrogen-free organic extractives and the nitroge- 
nous constituents, including both the proteid and the nitrogenous 
organic extractives. 

By referring to Table 98, page 99, it will be seen that the average 
results here obtained for 12 samples of fresh beef flesh were as fol- 
lows: Water 69.13 per cent, insoluble proteid 15.52 per cent, soluble 



101 

proteid 2.29 per cent, total proteid 17.81 per cent, nitrogenous organic 
extractives 1.08 per cent, nonnitrogenous organic extractives 1.62 per 
cent, total organic extractives 2.70 per cent, fat 10.95 per cent, and 
ash 1.03 per cent. The average amount of nitrogen in different forms 
for the same samples was: Total nitrogen 3.195 per cent, proteid 
nitrogen 2.819 per cent, and nonproteid nitrogen 0.346 per cent. The 
ratio of the nonproteid to proteid nitrogen was 1:8.3. The average 
results obtained in the anatysis of 2 samples of fresh veal were: 
Water 75.75 per cent, insoluble proteid 16.23 per cent, soluble proteid 
2.37 per cent, total proteid 18.60 per cent, nitrogenous organic extract- 
ives 1.17 per cent, nonnitrogenous organic extractives 1.66 per cent, 
total organic extractives 2.83 per cent, fat 2.18 per cent, and ash 1.13 
per cent. The average values for nitrogen were: Total nitrogen 3.350 
per cent, proteid nitrogen 2.975 per cent, and nonproteid nitrogen, 
0. 375 per cent. The ratio of the nonproteid to proteid nitrogen was 1 : 8. 

It will be seen that the soluble proteid in uncooked meat forms, 
approximately^, 12.80 per cent, or about one-eighth, of the total pro- 
teid. The nonnitrogenous extractives are in all cases somewhat more 
abundant tban are the nitrogenous extractives. In general, the soluble 
albumin and the nitrogenous and nonnitrogenous extractives vary 
inversely with the fat; that is to say, the meats which contain the 
most fat have, as a rule, the lower percentage of soluble albumin and 
organic extractives, and vice versa. However, the amount of extract- 
ives in corresponding cuts of meat from different animals ma}^ var}^ 
considerabh^ even when the fat content is about the same. For exam- 
ple, lean beef round (sample No. 1775), containing 4.91 per cent of fat, 
has only 2.53 per cent of organic extractives, while lean beef round 
(sample No. 1647) contains 4.28 per cent of fat and has 3.36 of organic 
extractives. 

The usual method of calculating the percentage of proteid in meats 
by nmltiplying the total nitrogen by the factor 6.25 evidently gives a 
much higher figure for the true proteids than should be assigned to 
them. For example, if the average total nitrogen (3.195 per cent) 
found in the twelve samples of fresh beef is multiplied b}^ the factor 
6.25, the product obtained is 19.97 per cent. The proteid obtained b}^ 
actual analysis with the methods used in this investigation is onl}^ 17.81 
per cent, or a difference of 2.16 per cent. The discrepanc}^ is due to 
the fact that the former value includes organic extractives. Since the 
nutritive value of the organic extractives is certainly much less than 
that of the proteids, the usual method must necessarily lead to errors 
in the determination of the nutritive value of meats and meat products. 



102 



COMPOSITION OF MEATS COOKED BY BOILING. 

So little work having to do with the influence of cooking upon the 
composition of meats has been found that it seems unnecessary^ to take 
it into consideration in discussing the results presented in connection 
with the present investigation. 

The following tables (Nos. 100 and 101) summarize the data regard- 
ing the composition of the boiled meat, that is, meat cooked in hot 
water, this method of cooking being, as before explained, for con- 
venience designated boiling, whatever the temperature of the water. 
The results are calculated, as before, to the fresh and to the water-free 
basis : 

Table 100. — Chemical comjjosition of meatf< cooked by hoil'mg {fresh suhstance). 



Labo- 
ra- 
tory 
No. 


Raw 
meat 
used 
No. 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat. 


Temperature. 


Dura- 
tion of 
cooking. 


Water. 


Proteid. 


At be- 
gin- 
ning. 


During 
cook- 
ing.' 


Insolu- 
ble. 


Solu- 
ble. 


Total. 


1642 


1640 
1753 

17.53 

1741 
1764 
1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 

113 
112 

116 
118 


Beef, round 


°C. 
Cold. 
Cold. 


85 
85 


Ilrs. 
3 
3 


Per ct. 
59.91 
56. 24 


Per ct. 
35. 07 
35. 01 


Per ct. 
0.13 
.20 


Per ct. 
35 20 


1754 




35. 21 










58. 08 


35. 04 


.17 


35. 21 




Beef, rovmd (browned) 

Average Nos. 
1642, 1754, and 
1756 


Cold. 


85 


3 




1756 


57. 22 


32. 67 


.17 


32. 84 




57.79 


34. 25 


.17 


34.42 




Beef, round (browned) 
Beef, round 


85 
85 
85 


85 
85 
85 


3 
3 
3 




1746 
1769 


56. 50 
56.49 
55. 19 


33. 98 
34. 20 
36.02 


.15 
.21 
.13 


34.13 
34.41 


1780 


do 


36. 15 




Average Nos. 
1769 and 1780 






55.84 


35.11 


.17 


35. 28 




Average Nos. 
1746, 1769, and 
17X0 












56.06 


34.74 


.16 


34.90 




Beef, round 


100 
100 
100 
100 


85 
85 
85 
85 


3 
3 
3 
3 




1641 


59.01 
57.88 
58. 81 
54. 17 


35. 89 
34.72 
30.98 
35. 51 


.38 
.33 
.21 
.20 


36. 27 


1744 


do 


35.05 


1768 


do 


31.19 


1779 


do 


35. 71 




Average 






57.47 


34. 2S 


.28 


34. 56 




Beef, round. 


Cold. 
Cold. 


100 
100 


3 
3 




1755 


56. 20 
56.45 


34. 07 
34. 52 


.44 
.49 


35.11 


1757 


Beef, round (browned) 
Average 


35. 01 




56. 33 


34. 59 


.47 


35.00 




Beef, round. 


100 
100 


100 
100 


3 
3 




1743 


57. 65 
57. 19 


34. 59 
33.04 


.33 

.24 


34. 92 


1745 


Beef, round (browned) 
Average 


33.28 




57.42 


33.81 


.29 


34.10 




Average of all 
cooked 3 hours 

Beef round 












57.07 


34. 35 


.26 


34.61 




Cold. 
Cold. 

Cold. 
Cold. 


65 

85 

85 
85 


5 
5 

5 
5 




1646 


62.93 
59. 84 


31.89 
32.87 


.27 
.36 


32. 16 


1645 


do 

Veal, leg 


33.23 


1654 


68.59 
64.66 


30.50 

28. 82 


.60 
.31 


31.10 


1658 


do 


29.13 




Average Nos. 
1654 and 1658 






66.63 


29. 66 


.46 


30.12 




Average Nos. 
1645, 1654, and 
1658 












64.36 


30.73 


.42 


31.15 















103 



Table 100. — Chemical composition of meats cooked by boiling {fresh substance)- 



-Cont'd. 



Labo- 
ra- 
tory 
No. 


Raw 
meat 
used 
No. 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat. 


Temperature. 


Dura- 
tion of 
cooking. 


Water. 


Proteid. 


At be- 
gin- 
ning. 


During 
cook- 
ing. 


Insolu- 
ble. 


Solu- 
ble. 


Total. 


1644 


1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


Ill 
131 

121 
123 
125 

122 
115 

117 

107 
110 
132 

126 
114 




100 
100 


85 
85 


Hrs. 

5 
5 


Per ct. 
59. 12 
55.31 


Per ct. 
33.85 
31.72 


Per ct. 
0.29 
.16 


Per ct. 
34.14 


1720 


do . 


31 88 










57.22 


32.78 


.23 


33.01 




Beef neck 


100 
100 
100 


85 
85 
85 


5 
5 
5 




1665 


54.40 
38.35 
48.34 


30.67 
18. 96 
26.75 


.19 
.38 
.38 


30 86 


1673 




19.34 


1703 


do 


27 13 




Average Nos. 
1673 and 1703.. 






43.35 


22. 86 


.38 


23.24 




Beef flank . 


100 
100 
100 


85 
85 
85 


5 
5 

5 




1669 


46.46 
66.65 
61.87 


19. 59 
31.62 
29. 21 


.39 
.49 
.32 


19 98 


1653 


Veal leg 


32 11 


1664 


do 


29.53 




Average Nos. 
1653 and 1664 






64. 26 


30.41 


.41 


30 82 




Average Nos. 

. 1644,1653,1664, 
1665,1669,1673, 
1703 and 1720 












53.82 


27.80 


.33 


28.12 




Beef, round . . . 


100 
100 
100 


100 
100 
100 


5 
5 
5 




1639 


59. 68 
GO. 52 
57. 12 


33.32 
31.76 
31. 42 


.97 
.92 
.56 


34.29 


1643 


do 


32.68 


1721 


do 


31.98 










59.11 


32.16 


.82 


32.98 






100 
100 


100 
100 


5 

5 




1704 


.55. 01 
64. 73 


26.68 
30. 51 


.90 
.44 


27.58 


1652 


Veal, leg 


30.95 




Average Nos. 
1639,1643,1652, 
1704, and 1721.. 






.59. 41 


30.73 


.76 


31.49 




Average of all 
cooked 5 hours 

Average of all 
cooked 3 and 












57. m 


29. 41 


.47 


29. 88 














57.50 


31.. 57 


.38 


31.95 

















d 




^ 


^ 


% 








? 






2 


a 


o 






5 


^ 


05 


1642 


1640 


1754 


17.53 


1756 


n^l 


1746 


1741 


1769 


1764 


1780 


1775 



PI 

a 


Kind of meat. 


Organic 
extractives. 


^-5 


J3 
< 


1 

1 


t 

'S 
o 


d 

2 


2 

'S 

2 


u 

iB 

o a 

1-^ 


1. 


t 


"a ° 


1 


109 
137 


Beef, round 

do 

Average 

Beef, round (browned) 

Average Nos. 
1642, 1754, and 
1756 

Beef, round (browned) 

Beef, round 

do 

Average Nos. 
1769 and 178 .. . 

Average Nos. 
1746, 1769, and 
1780 


P.cl. 
0.43 

.78 


P.ct. 
0.56 

.82 


P.ct. 
0.99 
1.60 


P.ct. 
3.93 

6.80 


P.ct. 
0.51 
.70 


P.ct. 
100.54 
100. 55 


P.ct. 
5.770 

5.884 


p.ct. 
5. 632 
5.634 


p.ct. 

0.138 

.250 


1:40.8 
1:22.5 




.61 


.69 


1.30 


5.37 


.61 


100. 55 


5. 827 


5.633] .194 


1:31.7 


139 


.75 


.75 


1.50 


8.00 


.67 


100. 23 


5. 495 


5.255 .240 


1:21.9 




.65 


.71 


1.36 


6.24 


.63 


100.44 


5. 716 


5.507 .209 


1:26.3 


136 
145 
154 


.73 
.95 
.80 


.91 
.88 
.92 


1.64 
1.83 
1.72 


7.12 
6.87 
6.62 


.70 
.91 

.85 


100. 09 
100. 51 
100. 53 


5. 696 
5.810 
6.040 


5. 461 
5.505 
5.784 


. 235 
.305 
.256 


1:23.2 
1:18.0 
1:22.6 




.88 


.90 


1.78 


6.75 


.88 


100. 52 


5.925 


5.645 


.280 


1:20.3 




.83 


.90 


1.73 6.87 


.82 


100. 38 


5.849 


5.583 


.266 


1:21.0 





104 

Table 100. — Chemical composition of meats cooked by boiling {fresh substance) — Cont'd. 



d 




i 


Kind of meat. 


Organic 
extractives. 


1 


si 
< 


1 

a 

.'2 
1 
1 


! 

1 


'S 


i 

"Be 

p. 
§ 


11 


1 


o 




1 




1641 
1744 
1768 
1779 


1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


108 
134 
144 
153 

138 
140 

133 
135 

113 
112 

116 
118 

111 
131 

121 
123 
125 

122 
115 
117 

107 
110 
132 

126 
114 


Beef, round 

do 

do 

do 

Average 

Beef round 


P.ct. 
0.33 
.79 
.99 
.94 


p.ct. 
0.45 
1.08 
1.28 
1.04 


P.ct. 
0.78 
1.87 
2.27 
1.98 


P.ct. 
4.38 
4.83 
7.51 

7.88 


P.ct. 
0.50 
.73 

.89 
.84 


P.ct. 
100.94 
100. 36 
100. 67 
100. 58 


P.ct. 
5.910 
5. 862 
5.309 
6. 013 


P.ct. 
5.803 
5.608 
4.991 
5.713 


P.ct. 

0.107 
.254 
.318 
.300 


1:54.2 
1:22.1 

1:15.7 
1:19.0 




.76 


.96 1.72 


6.15 


.74 


100. 64 


5. 774 


5. 529 


.245; 1:22.6 


1755 


.74 
.79 


.90 1.64 
.91 1.70 


7.35 
6.83 


.71 

.70 


101 01 5.,sri7 r> til 8 


.239 1-23 5 


1757 


Beef, round (browned) 
Average 

Beef, round 

Beef, round (browned) 

Average 

Average of all 
cooked 3 hours - 

Beef, round 

do 

Veal, leg 

do 

Average Nos. 
1654 and 1658 . . 

Average Nos. 
1645, 1654, and 
1658 

Beef, round 

do 

Average 

Beef, neck 

Beef, rump 

do 

Average Nos. 
1673 and 1703 .. 

Beef, flank 

Veal, leg 

do 

Average Nos. 
1653 and 1664.. 

Average Nos. 
1644, 1653, 1664, 
1665, 1669, 1673, 
1703, and 1720.. 


lou.c.y, 5.s,V) 


5. 602 


.253 1:22.1 




' 


.9i; 1.67 


7.09 


.71 


100.85 5..S56 


5. 610 


.246 1:22.8 


1743 
1745 


— ;:;: 

!72 


1.04 
.79 


1.81 
1.51 


5.06 
7.74 


.74 
.73 


100. 18 
100.45 


5. 834 
5. .556 


5. 587 
5. 325 


.247 
.231 


1:22. (; 
1:23.1 




.75 


.92 


1.67 


6.40 


.74 


100.32 


5. 695 


5.456 


.239 


1:22.8 




.75 


.88 


1.63 


6.49 


.73 


100. 53 


5.778 


5.537 


.241 


1:23.0 


1646 
1645 


.29 
.32 


.38 
.43 


.67 
.75 


5.57 
5.23 


.55! 101.88 
. 54^ 99. 59 


5. 240 
5. 420 


5.146 
5. 317 


.094 
.103 


1:.54.7 
1:51.6 


1654 
1658 


.29 
.44 


.96 
.55 


1.25 
.99 


.97 
5.58 


.64 
.59 


102. 55 
100.95 


5.070 
4.800 


4.976 
4.660 


.094 
.140 


1:52.9 
1:33.3 




.37 


.76 


1.13 


3.28 


.62 


101. 75 


4.935 


4.818 


.117 


1:41.2 




.35 


.65 


1.00 


3.93 


.59 


101.03 


5. 096 


4.984 


.112 


1:44.5 


1644 
1720 


.40 
.65 


.67 
.15 


.97 
.80 


5.75 
11.61 


.69 
.51 


100. 67 
100. 11 


5.590 5.462 
5.309 5.100 


. 128 
.209 


1:42.7 
1:24.4 




.53 


.36 


.89 


8.68 


.60 


100. 39 


5.450 5.281 


.169 


1:31.2 


1665 
1673 
1703 


.32 
.47 
.29 


.55 
.43 
.34 


.87 
.90 
.63 


13.68 
42. 03 
23.36 


.47 
.33 
.43 


100. 28 
100. 95 
99.89 


5.039 4.937 
3.245 3.094 
4.433 4.340 


.102 
.151 
.093 


1:1S.4 
1 :20. 5 
1:46.7 




.38 


.39 


.77 


32.70 


.38 


100. 42 


1 
3.839 3.717 


.122 


1:30.5 


1669 
1653 
1664 


.04 
.69 
.56 


.17 
1.00 
.76 


.21 
1.69 
1.32 


34.16 
1.31 

7.77 


.24 
.75 
.66 


101.05 
102. 51 
101. 15 


3.210 
5.360 
4.900 


3.196 
5. 138 
4. 724 


.014 
. 222 
.176 


1:23.3 
1:23.1 
1 :26. 8 




.63 


.88 


1.51 


4.54 


.71 


101.83 


5.130 


4.931 


.199 


1:24.8 




.43 


.50 


.93 


17.46 


.51 


100. 83 


4.636 


4.499 


137 


1:32.8 


1639 


.48 
.44 
.65 


1.19 


1 67 


.79' 5.640 5.48b 

.74: 100.61 5.370, 5.229 
.63 99.89 5.324 5.116 


.154 
141 
.208 


1 :35. 6 


1643 
1721 


do 

do 

Average 

Beef, rump 

Veal, leg 

Average Nos. 
1639, 1643, 1652, 
1704, and 1721.. 

Average of all 
cooked 5 hours. 

Average of all 
cooked 3 and 
5 hours 


..57, 1.01 
.50 1.15 


5.66 
9.01 


1:37.1 
1:24.6 




.52 


.75 


1.27 


7.34 


.72 


100.25 5.445 


5.277 


.168 


1:31.4 


1704 
1652 


.53 
1.12 


.72 
1.67 


1.25 
2.79 


16.07 
1.59 


.68 
1.01 


100. 59! 4. 583 
101. 17j 5-310 


4.413 
4.952 


.170 
.358 


1:26.0 
1:13.8 




.64 


.93 


1.57 


8.09 


.77 


100.57 


5.246 


5.039 


.207 


1:24.3 




.47 


1 
.65 1.12 


11.84 


.60 


100. 87 


4.932 


4.782 


.150 


1:31.9 




.60 


.75 


1.35 


9.34 


.66 


100. 71 


5.314 


5. 123 


.191 


1:26.8 



105 



Table 101. — Chemical composition of meats cooked hy boiling {calculated to waier-free 



1669 1672 
1653 1656 
1664 1662 




78.11 
78.59 
80.38 


.35 

.50 
.29 


78.46 
79.09 
80.67 


79.48 


.40 


79.88 


79.03 


.38 


79.41 


87.55 
82. 43 
75. 21 
77.48 


.93 

.78 
.51 
.44 


88.48 
83.21 
75.72 
77.92 


80.66 

79.16 
79.26 


.67 

1.00 
1.13 


81.33 

80. 16 
80.39 


79.21 


1.07 


80.28 


81.67 
77.17 


.78 
.57 


82. 45 
77.74 


79.42 


.68 


80.10 


80.06 


.61 


80.67 


86.03 
81.85 


.73 

.89 


86.76 
82.74 


97. 12 
81. 52 


1.89 
.91 


99.01 
82.43 


89.32 


1.40 


90. 72 


86.83 


1.23 


88.06 


82. 80 
70.98 


.71 
.36 


83.51 
71.34 



67. 26 
30. 75 
51.78 


.42 
.62 

.74 


67.68 
31.37 
52. 52 


41.27 


.68 


41. 95 


36. 57 
94. 81 
76.61 


.75 
1.47 

.84 


37.32 
96.28 
77. 45 


85. 71 


1.16 


86.87 


63.94 


.74 


64. 68 



106 

Table 101. — Chemical composition of meats cooled hy boiling {calculated to ivater-free 
basis) — Continued. 



Labo- 
ratory 

No. 


Raw 
meat 
used, 
No. 


Cook- 
ing 
exper- 
iment 
No. 


Kind of meat. 


Temperature. 


Dura- 
tion of 
cook- 
ing. 


Proteid. 


At begin- 
ning. 


During 
cook- 
ing. 


Insol- 
uble. 


Soluble. 


Total. 


1639 


1637 
1647 
1722 

1705 
1656 


107 
110 
132 

126 
114 


Beef, round 


100 
100 
100 


100 
100 
100 


Hrs. 
5 
5 

5 


Per ct. 
82. 64 
80. 45 
73.27 


Per ct. 
2.40 
2.33 
1.31 


Per ct. 
85.04 
82 78 


1643 


do 


1721 


do 


74. 58 




Average . . . 




78. 79 


2.01 


80 80 






100 
100 


100 
100 


5 
5 




1704 


59.30 
86. 50 


2.00 
1.25 


61.30 

87. 75 


1652 


Veal leg 




Average Nos.1639, 
1643, 1652, 1704, 
and 1721 




76.43 


1.86 


78 ''9 




Average of all 
cooked 5 hours .. 












72. 95 


1.16 


74 11 




Average of all 
cooked 3 and 5 
hour.s 












76.19 


.88 


77 07 














6 

s 


1-^ 


i 

tUDC 

1 


Kind of meat. 


Organic 
extractives. 




A 

< 


-2 

a 

1 
i ■ 


c 

c 

-2 



i 

'B 
s 


1 

3 

Is 

a, 
a 

52; 




6jD 

. 

IS 

'A 


e2 


1642 


1640 
1753 

1753 

1741 
1764 
1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 


Beef, round 


1\ d. 
1.07 

1.78 


P.ct. 
1.40 

1.87 


p.ct. 
2.47 
3. 65 


P.ct. 
9.80 
15.54 


P.ct. 
1.27 
1. 60 


p.ct. 
101. 34 
101.25 


P.ct. 
14.393 
13. 446 


p.ct. 

14. 048 
12.873 


P. ct. 
0. 345 


1754 


do 

Average 


.573 




1.42 


1.64 


3.06 
3.50 


12. 67 
18.70 


1.44 


101. 30 


13. 920 


13. 461 


.459 




Beef, round (browned) . . 

Average Nos. 1642, 
1754, and 1756.... 

Beef, round (browned ) . . 
Beef, round 




1756 


1.75 


1.75 


1.57 


100. 53 


12. 845 


12.282 


.563 




1.53 


1.67 


3.20 


14.68 


1.48 


101.04 


13. 561 


13.068 


.494 


1746 
1769 


1.68 
2.18 
1.79 


2.09 
2.02 
2.05 


3.77 
4.20 
3.84 


16.37 
15. 79 
14.77 


1.61 
2.09 
1.90 


100. 21 
101.17 
101.18 


13. 094 
13. 353 
13. 479 


12. 554 
12. 654 
12. 907 


.540 
.699 


17S0 


do 

Average Nos. 1769 
and 17S0 

Average Nos. 1746, 
1769, and 1780.... 

Beef, round 

do 

do 

do 

Average 

Beef, round 

Beef, round (browned).. 

Average 

Beef, roimd 


.572 




1.99 


2.04 


4.03 


15.28 


2.00 


101. 18 


13.416 


12. 7.S1 


.636 




1.88 


2.05 


3.93 


15.64 


1.87 


100. 85 


13. 309 


12. 705 


.604 


1641 
1744 
1768 
.1779 


.81! 1-10 
1.88 2.56 
2.40 3.11 
2.05 2.27 


1.91 
4.44 
5.51 
4.32 


10.69 
11.47 
18.23 
17.19 


1.22 
1.73 
2.16 

1.84 


102. 30 
100.85 
101. 62 
101.27 


14.418 
13. 917 
12. 889 
13.120 


14.1 
13.3 
12.1 
12.4 


57 
14 
15 
67 

13 


.261 
.603 
.774 
.053 




1.79: 2.2(;j 4. O.J 14.40 


1.74 


101.51 


13.586 


13.0 


.573 


1755 
1757 


1.(19, 2. 00; 3.75 
l.Sl! 2.09 3.90 


]»;. 7s 
15. m 


1.62 
1.61 


102. 31 
101. 58 


13. 372 
13. 444 


12. 826 
12. 862 


.540 

.582 




1.75 2.08 3.83 


16.23 


1.62 


101. 95 


13. 408 


12. 844 


.564 


1743 


1.82, 2.46 
1.68 1.85 


4.28 
3. 53 


11. 95 

18. 06 


1.75 
1.71 


100.431 13.776 
101.06' 12.978 


13.192 


.584 


1745 


Beef, round (browned ) . . 


12.438 .540 




Average 

Average of all 
cooked 3 hours . . 


1.75 2.16 


3.91 


15. 02 


1.73 


100. 75| 13.377 


12. 815 


.502 




1.74' 2.05 


3.79 


15.08 


1.69 


101. 22 


13. 466 


12. 906 


.500 



107 



Table 101. — Chemical composition of meats cooked by boiling {calculated to water-free 
basis) — Continued. 



d 

B 

i 


i 

as 


i. 

X o 
be? 

8 


Kind of meat. 


Organic 
extractives. 


1 


< 


1 


1 

1 


1 



is 




O p 


In 

P 


1 


1646 
1645 


1647 
1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


113 
112 

116 
118 

111 
131 

121 
123 
125 

122 
115 
117 

107 
110 
132 

12G 
114 


Beef, round 

do 

Veal, leg 

do 

Average Nos. 1654 
and 1658 

Average Nos. 1645, 
1654. and 1058.... 

Beef, round 

do 

Average 

Beef, neck 

Beef rump 


P.ct. 

0.78 
.80 


P.ct. 
1.03 
1.07 


P.d.lP.ct. 
1.81' 1.5.03 
1.87 13.02 


P:ct. 

1.48 
1.34 


p.ct. 
105. 08 
98.97 


P.ct. 
14.135 
13. 496 


p.ct. 

13.882 
13. 238 


p.ct. 
0.253 

.258 


1654 
1658 


.92 3.06 3.98: 3.09 
1.25 1.55: 2.80 1-5.79 


2.04 
1.67 


108.12 
102. 69 


16. 140 
13. 582 


15. 842 
13. 189 


.298 
.393 




1.06 2.31 


I 
3.37| 9.44 


1.86 


105.41 


14. 861 


14. 516 


.346 




.99' 1.89 


2.88 


10.63 


1.68 


103.26 


14.406 


14.090 


.316 


1644 
1720 


.',»s 1.3ii 
1.4:> .34 


2.:;7 14.07 

l.yy L!5.9S 


1.69 101.64 
1.14, 100.25 


13. 674 
11. 880 


13. 362 
11.414 


.312 
.466 




1.22^ .87 2.09, 20.03 


1.42 100.95 


12. 777 


12. 388 


.389 


1665 
1673 


.70 1.21 
. 76 . 70 

. 56 . 66 


1.91 30.00 
1.46: 68.18 
1.22 45.22 


1.03 
.54 
.83 


100. 62 
101.55 
99.79 


11.049 
5. 264 

8. 581 


10. 829 
5.019 
8.403 


. 220 
.245 


1703 


do 

Average Nos. 1673 
and 1703 

Beef, flank 

Veal, leg 

^1« 

Average Nos. 1653 
and 1664 


.178 




. 66 . 68 


1 ■ 
1.34 .56.70 


.69 


100. 67 


6.923 


6.711 


. 212 


1669 
1653 
1664 


.07 .32 
2.07, 3.00 
1.47 1.99 


.39 63.80 
5. 07 3. 93 
3.46 20.38 


.45 
2. 25 
1.73 


101.96 
107. .53 
103.02 


5.996 
16.072 
12.851 


5.971 
15.405 
12.392 


.025 
.667 
.459 




1.77 2. .50 


4 •>7 ^9 16 


1.99 


105. 28 


14. 462 


13. 899 


563 




Average Nos. 1644, 
1653, 1664, 1665, 
1669, 1673, 1703, 
and 1720 








1.01 


1.20 


2.21 


33.95 


1.21 


102. 05 


10. 671 


10. 349 


322 








1639 


1.19' 2.95 
1.12 1.44 
1.51 1.17 


4.14 

2. .56 

2.68 


"i4.'34 
21.01 


1 96 




13. 988 


13 607 


381 


1643 
1721 


do 

do 

Average 

Beef, rump 

Veal, leg 


1.87 i6i.5.5 
1.47 99.74 


13.602 
12.416 


13. 245 
11. 933 


.357 
.483 




1.27 1.85 


3.12 


17.68 


1.77; 100.65 


13.335 12.928 


.407 


1704 
1652 


1.18 1.60 
3 18 4.74 


2.78 
7.92 


35. 72 
4. .51 


1. 51 

2.86 


101.31 
103.04 


10.190 9.808 
15.055 14.040 


.382 
1 015 




Average Nos. 1639, 
1643, 1652, 1704, 
and 1721 

Average of all 
cooked 5 hours .. 

.\verage of all 
cooked 3 aud 5 










1 
1.64 2.38 

1 
1.18 1.66 


4.02 

2.84 


18.90 


1.94 


101.41 


13.050 


12. .526 


.524 




24. 63 


1. .52 


102.25 


12. 234 


11. 857 


.377 




1 43 1 SJ s o~ 


90 17 


1.60 


101. 77 


12 790 T? ^--^i 


459 





















It will be seen that the average results obtained from anah sis of 31 
samples of different cuts of beef and veal which had been cooked by 
l)oiling', under the various conditions indicated, were as follows: Water 
57.50 per cent, insoluble proteid 31.57 per cent, soluble proteid 0.38 
percent, total proteid 31.1>5 per cent, nitrogenous extractives 0.60 per 
cent, nonnitrogenenous extractives 0.75 percent, total organic extract- 
ives 1.35 per cent, fat 9.31 per cent, ash 0.66 per cent, making a total 
of 100.71 per cent. The average nitrogen values for these samples of 
boiled meats were: Total nitrogen 5.311 per cent, proteid nitrogen 



108 

5.123 per cent, and nonproteid nitrogen 0.191 per cent. The ratio of 
nonproteid to proteid nitrogen was 1:26.8. 

If these results are compared with those obtained for the corre- 
sponding raw meats, it will be seen that there is a marked difference 
between the chemical composition of uncooked meats and meats 
cooked in hot water, the analysis of the 13 samples of the correspond- 
ing uncooked meats (beef and veal) being as follows: Water 70.08 " pei' 
cent, insoluble proteid 15.63 per cent, soluble proteid 2.30 per cent, 
total proteid 17.93 per cent, nitrogenous extractives 1.09 per cent, non- 
nitrogenous 1.63 per cent, total organic extractives 2.72 per cent, fat 
9.65 per cent, ash 1.01 per cent, making a total of 100.67 per cent. 
The average nitrogen values for the uncooked meats were: Total 
nitrogen 3.219 per cent, proteid nitrogen 2.868 per cent, and nonpro- 
teid nitrogen, 0.351 per cent. The ratio of nonproteid to proteid 
nitrogen was 1: 8.25. 

It is evident that there is a decided decrease in water content of the 
meat when it is boiled in water. The average amount of water in the 
14 samples of uncooked meats was 70.08 per cent, while in the 31 
samples cooked in hot water it was onl}^ 57.50 per cent. This corre- 
sponds with results previousl}" obtained in this laboratory, and all go 
to show that there is always a loss of water when meats are cooked in 
hot water. It follows from the above consideration that the cooked 
meats will contain a considerable higher percentage than the raw of 
some or all of the constituents other than water. This is especially 
true of the insoluble proteid, which amounts to 31.57 per cent in the 
cooked meats and to only 15.63 per cent in the uncooked meats; that 
is to say, the percentage amount of insoluble proteid in the cooked 
meats is slightly more than twice as great as in the raw meats. It nuist 
not, however, be supposed that this greater proportion of proteid in 
the cooked meats is due entirely to the decrease in the proportion of 
water. Some of the increase is due to the coagulation of albumin during 
the process of cooking which renders some soluble proteid insoluble. 

Indeed, one of the most pronounced differences in the chemical com- 
position of cooked and uncooked meats occurs in the amount of soluble 
albumin present. The average quantity of soluble proteid in the 13 
samples of raw meat was 2.30 per cent, and in the 31 samples of boiled 
meat only 0.38 per cent. In other words, during the cooking of the 
meat 1.92 per cent of the proteid present in the uncooked meat in a 
soluble form was rendered insoluble b}^ coagulation. The actual 
nature of this change will probably be better understood after a study 
of the water-free substances. In the water-free substance of the 
cooked meats there is 76.19 per cent of the insoluble proteid, 0.88 per 
cent of soluble proteid, and 77.07 per cent of total proteid. On the 
other hand, the insoluble proteid forms 56.37 per cent, the soluble 

« In the case of water the average represents 14 samples. 



109 

proteid 8.39 per cent, and the total proteid 64.76 per cent of the water- 
free substance of the uncooked meats. 

This difference between the cooked and uncooked meat may be 
further illustrated by comparing the ratios of the soluble to the insolu- 
ble proteid. The ratio of the soluble proteid to the insoluble proteid 
in the case of the uncooked meats is 1: 6.7, and in the case of the cooked 
meats is 1:86.8. 

Another characteristic difference which is readily observed between 
the chemical composition of uncooked meats and meats cooked by 
boiling occurs in the quantities of organic extractives which they 
contain, both the nitrogen and the nonnitrogenous extractives being 
present in much smaller proportions in the freshly cooked meats than 
in the raw. The average values were, nitrogenous extractives 1.09 per 
cent, nonnitrogenous 1.63 per cent, and total organic extractives 2.72 
per cent, in the 13 samples of uncooked meats (beef and veal). The 
analj^ses of the 31 samples of meats (beef and veal) cooked in hot 
water show that they contained the following: Nitrogenous extractives 
0.60 per cent, nonnitrogenous extractives 0.75 per cent, and total 
organic extractives 1.35 per cent. If the figures are calculated to the 
water-free basis, they will be more strictly comparable. On this 
basis the uncooked meats contained upon an average 3.98 per cent of 
nitrogenous extractives, 5.94 per cent of nonnitrogenous extractives, 
and 9.93 per cent of total organic extractives, and the cooked meats 
contained 1.15 per cent of nitrogenous extractives, 1.81 per cent of 
nonnitrogenous extractives, and 3.27 percent of total organic extract- 
ives. In other words, the boiled meats contained a little less than one- 
third as much of the organic extractives as the raw. Examination of 
the broths resulting in the cooking showed that somewhat more than 
two-thirds of these extractive constituents of the meat entered the 
broth during the contact of the meat with the water in which it was 
cooked. 

The amount of fat contained in the fresh substance of the uncooked 
and cooked meats is about the same, the average for 13 samples of 
raw meats being 9.65 per cent, and for 31 samples of boiled meats 9.31 
per cent. On a water-free basis the percentage of fat in the raw 
meats is 27.10 and in the cooked meats only 20.17. So it appears 
that during the cooking there is actuall}^ a loss of fat. This has also 
been demonstrated by analysis of the resulting broths, which are 
found to contain some of the meat fat. 

The data presented show plainly that the ash content of meat cooked 
in hot water is much less than that of the same meat before cooking. 
The analyses of 13 samples of uncooked meats gave an average of 1.09 
per cent of ash, and of 31 samples of boiled meats 0.66 percent. Cal- 
culating these results to a water-free basis, the ash in the raw meats 
is 3.71 per cent and only 1.60 per cent in the cooked meats. 



110 

From what has been said regarding the proteid and nitrogenous 
organic extractives, it follows that the meat cooked by boiling would 
contain a considerabl}^ greater proportion of proteid nitrogen and a 
smaller proportion of nonproteid nitrogen than the raw. The boiled 
meat contained 5.123 per cent of proteid nitrogen and 0.191 per cent 
of nonproteid nitrogen, while the raw meats contained 2.868 per cent 
of proteid nitrogen and 0.351 per cent of nonproteid nitrogen. This 
difference in the relation between the amounts of proteid and nonproteid 
nitrogen in the boiled and the raw meats ma}^ be striking!}^ shown 
by calculating the ratio of the nonproteid to the proteid nitrogen in the 
two cases. Thus the ratio of the nonproteid to the proteid nitrogen in 
the cooked meats is 1:26.8, while in the uncooked meats it is 1:8.2 

There is another especially interesting question connected with the 
results here presented, namely, What influences do slow and rapid cook- 
ing, low and high temperature, and other variations in the methods of 
cooking of meats in water have upon their chemical composition and 
nutritive value? In order that sucli difl'erences, if they exist, may be 
more readil}^ studied, a table has l^een prepared in which a summar}^ 
of the average composition of meats cooked b}^ different methods is 
given, together with the average composition of the 13 samples of 
raw meats: 



Table 102. — Summarn ahowriig the chemical 


rompositio7i of hoiled 


<md K 


icooked meats. 




Temperature. 


Dura- 


Water. 


Proteid. 


Methods of cooking. 


At be- 
gin- 
ning. 


During 
cook- 
ing. 


tion of 
cook- 
ing. 


Insol- 
uble. 


Solu- 
ble. 


Total. 


BOILED 3 HOURS. 

Experiments Nos. 109, 137, 139 

Experiments Nos. 136, 145, 154 

Experiments Nos. 108, 134, 144, 153 


°C. 
Cold. 
85 
100 


°C. 
85 

85 
85 


Hours. 
3 
3 
3 


Per ct. 
57.79 
56.06 
57.47 


Per ct. 
34. 25 
31. 74 

31. 2X 


Per ct. 
0.17 
.16 
.28 


Per ct. 
34.42 
34.90 
34. 56 


Average of 10 tests (Nos. 108, 109, 134, 
136 137 139 144, 145, 153, 154) . 




85 


3 


57. 14 


34.41 


.21 


34 62 








Experiments Nos. 138, 140 


Cold. 
100 


100 
100 


3 

■A 


56. 33 
57.42 


34. 59 

33. 81 


.47 
.29 


35. 06 


Experiments Nos 133 135 


34 10 








Average of 4 tests (Nos. 133, 135, 138, 
140) 




100 3 


56. 87 


34. 20 


.38 


34. 58 








Average of above 14 tests 






■^ 


57.07 


34.35 


.26 


34. (il 










BOILED 5 HOURS. 

Experiment No. 113 


Cold. 
Cold. 

100 


ti5 
85 

85 


5 
5 

5 


62. 93 
64.36 

53. 82 


31. 89 
30.73 

27.79 


.27 
.42 

.33 


32.16 


Experiments Nos 112 116 118 


31.15 


Experiments Nos. Ill, 115, 117, 121, 122, 123, 
125, 131 


2S. 12 






Average of 6 tests (Nos. Ill, 118, 121, 

123, 125,131) 

Experiments Nos. 107, 110, 132, 126, 114 


'""ioo' 


85 
100 


5 
5 


56. 70 
59.41 


28.59 
30.73 


.36 
.76 


28.95 
31.49 


Average of above 17 tests 






5 


57.86 


29.41 


.47 


29.88 










Average of above 31 tests with boiled 
meat 








57.50 


31. 57 


.38 


31 95 












RAW MEAT. 

Average of 13 tests 








70.08 


15.63 


2.30 


17.93 













Ill 



Table 102. — Summary showing the chemical composition of boiled and uncooked meats- 
Continued. 





Organic extract- 
ives. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 
nitro- 
gen. 


Pro- 
teid 
nitro- 
gen. 


Non- 
pro- 
teid 
nitro- 
gen. 


Ratio of 
non- 


Method of cooking. 


Ni- 
troge- 
nous. 


Non- 

ni- 

troge- 

nous. 


To- 
tal. 


proteid 
to pro- 
teid ni- 
trogen. 


BOILED 3 HOURS. 

Experiments Nos. 109, 137, 139... 
Experiments Nos. 136, 145, 154 .. . 
Experiments Nos. 108, 134, 144, 153. 


P.ct. 

0.65 
.83 
.76 


P.ct. 

0.71 
.90 
.96 


P.ct. 
1.36 
1.73 

1.72 


P.ct. 
6.24 
6.87 
6.15 


P.ct. 

0.63 
.82 
.74 


P.ct. 
100. 44 
100. 38 
100.64 


P.ct. 
5.716 
5.849 
5.774 


P.ct. 

5. 507 
5.583 
5.529 


P.ct. 

0.209 
.266 
.245 


1:26.3 
1:21.0 
1:22.6 


Average of 10 tests (Nos. 
108, 109, 134, 136, 137, 139, 
144,145,153, 154) 


.75 


.87 


1.62 


6.39 


.73 


100. 50 


5.779 


5.539 


.240 


1:23.1 


Experiments Nos. 138, 140 

Experiments Nos. 133, 135 


.77 
.75 


.91 
.92 


1.68 
1.67 


7.09 
6.40 


.71 

.74 


100. 85 
100. 32 


5.856 
5.695 


5.610 
5.456 


.246 
.239 


1:22.8 
1:22.8 


Average of 4 tests (Nos. 133, 
135, 138, 140) 


.76 


.92 1 1.68 


6. 75 


.73 


100. 59 


5.776 


5.533 


.243 


1:22.8 






Average of above 14 tests . . 


. 75 


.88 1.63 


6.49 


.73 


100.53 


5.778 


5.537 


.241 


1:23.0 


BOILED 5 HOURS. 

Experiment No. 113 


.29 
.35 

.43 


.38 
.65 

.50 


.67 
1.00' 

.93 


5.57 
3.93 

17.46 


. 55 
.59 

.51 


101.88 
101. 03 

100. 83 


5. 240 
5.096 

4.636 


5.146 
4. 984 

4.499 


.094 
.112 

.137 


1-54 7 


Experiments Nos. 112, 116. 118... 

Experiments Nos. Ill, 115, 117, 

121, 122, 123, 125, 131 


1:44.5 

1:32.8 








Average of 6 tests (Nos. 1 11, 

118, 121,123, 125, 131) 

Experiments Nos. 107, 110, 132, 
126, 114 


.41 
.64 


.54 
.93 


.95 
1.57 


13. 77 
8.09 


.53 


100. 88 
100. 57 


4.761 
5. 246 


4.631 
5. 039 


.130 
.207 


1:35.6 
1:24,3 






Average of above 17 tests . . 


.47 


.65 


1.12 


11.84 


.60 


100.87 


4.932 


4. 782 


.150 


1:31.9 


Average of above 31 tests 
with boiled meat 


.60 


. 75 


1.35 


9.34 


.66 


100. 71 


5. 314 


5. 123 


.191 


1:26.8 


RAW MEAT. 

Average of 13 tests 


1.09 


1.63 


2.72 


9.65 


1.04 


100. 67 


3. 219 


2.868 


.351 


1' 8 2 







Examination of the data presented in Table 102 makes it evident that 
the different methods of boiling do not produce differences in chemical 
composition which are nearly as marked as the differences between the 
chemical composition of boiled and raw meats. It is interesting in 
this connection to note the influence of the duration of the cooking 
period upon the composition of the meats. It is to be regretted that 
the work here reported does not contain results of cooking experi- 
ments in which similar portions from the same cut of meat had been 
used for cooking in boiling water for three hours and for five hours, 
respectively, so that strictlv comparable results could be had. In the 
absence of such experiments, conclusions must be drawn from the 
average results of the experiments presented above in which different 
cuts of meats were used. The average composition of the fourteen 
samples of meats which were cooked for three hours was: Water 57.07 
per cent, insoluble proteid 31.35 per cent, soluble proteid 0.26 per cent, 
total proteid 31.61 per cent, nitrogenous extractives 0.75 per cent, 
nonnitrogenous extractives 0.88 per cent, total organic extractives 1.63 



112 

per cent, fat 6 Ad per cent, and ash 0.73 per cent. The average nitro- 
gen values for the same meats were: Total nitrogen 5.778 per cent, 
proteid nitrogen 5.537 per cent, and nonproteid nitrogen 0.241 per 
cent, and the ratio of nonproteid nitrogen to proteid nitrogen was 1 : 23. 
The average composition of the seventeen samples of meats cooked for 
five hours was as follows: Water 57.86 per cent, insoluble proteid 29.11 
per cent, soluble proteid 0.17 per cent, total proteid 29.88 per cent, 
nitrogenous extractives 0.17 per cent, nonnitrogenous extractives 0.05 
per cent, total organic extractives 1.12 per cent, fat 11.81 per cent, and 
ash 0.60 per cent. The average nitrogen values were: Total nitrogen 
1.932 per cent, proteid nitrogen 4.782 per cent, and nonproteid 
nitrogen 0.150 per cent, and the ratio of nonproteid to proteid nitrogen 
was 1:31.9. 

It will be seen that the slight differences in the chemical composition 
of the meats cooked for three hours and those cooked for five hours 
are in part due to the greater proportion of fat in the meats cooked 
for the longer period. Were these average results calculated to the 
basis of fat-free and water-free substance, and so made strict^ com- 
parable with each other, the difi'erences would be even smaller. 

From the data here available, it appears that meats cooked in boiling 
water for five hours contain a somewhat higher amount of soluble 
proteids but a slightly smaller amount of other soluble materials — 
namel}^, nitrogenous extractives, nonnitrogenous extractives, total 
organic extractives, and ash — than do those cooked in hot water for only 
three hours. The ratio of nonproteid to proteid nitrogen indicates 
this fact. In the meats cooked for three hours this ratio is 1:23, 
while in the meats cooked for five hours it is 1:31.9. 

In the next place it will be of interest to see what the data here pre- 
sented indicate regarding the comparative chemical composition of 
meats cooked in water by different methods, the time being the same. 
Careful study in this laboratory has shown that when meat is cooked 
in water at 80 to 85^ C, placing the meat in hot or cold water at the 
start has little effect on the amount of the nutrients of the meat which 
pass into the broth. It nuist be remembered that the meat used in 
the cooking experiments here reported was in the form of 1 to 2 inch 
cubes or else in pieces weighing from 1 to 2 pounds. 

Referring to Table 102, page 110, it will be noted that in the first 
group of three experiments (Nos. 109, 137, and 139) the meat was first 
placed in cold water and the temperature so regulated that it took one 
hour for the water to reach 85° C. The meat was then cooked for 
three hours at that temperature. In the second group of three experi- 
ments (Nos. 136, 115, and 154) the meat was put directl}^ into water hav- 
ing a temperature of 85° C. and cooked at that temperature for three 
hours. In the group of four experiments (Nos. 108, 134, 144, and 153) 
the meat was placed first in boiling water for ten minutes and the 



113 

temperature allowed to fall to 85° C, after which the cooking was 
continued at this temperature, the total time of cooking being three 
hours. 

The table shows little difference in the chemical composition of the 
resulting- cooked meats, the amount of water-soluble proteid, total 
proteid, and fat being practically the same in the three groups. The 
soluble proteid was slightly higher in the last group; that is, where 
the meat was first put into boiling water and then cooked at 85° C. 
The amounts of organic extractives, both nitrogenous and nonnitrog- 
enous, were somewhat lower in the first group — that is, where the 
meat was first put into cold water — than in the other two groups. The 
difference, however, is not great, being only 0.37 per cent. The ash 
was also lower in the first group than in the other two and somewhat 
higher in the second group than in the third. Further, there was but 
little difference in the ratio of the nonproteid to the proteid nitrogen 
in the three groups. This is especiall}" true in the second and third 
groups of experiments in which the ratio was 1:21 and 1:22.6, respec- 
tively. In the first group the ratio was 1: 26.3. 

Referring again to Table 102, page 110, the results are given 
of experiment No. 113, in which the meats were cooked for a 
period of five hours, the meat being placed in cold water at first, 
the temperature then being so adjusted that it took one hour for 
the water to reach 65° C, and cooking continued at this temperature. 
In the next group (experiments Nos. 112, 116, and 118) the meat was 
placed in water, cold at the start, and the temperature so regulated 
that it took one hour for the water to reach 85° C, at which tempera- 
ture the meat was kept for five hours. In the third group (experi- 
ments Nos. Ill, 115, 117, 121, 122, 123, 125, and 131) the meat was 
first placed in water near the boiling point for ten mioutes, after 
which the temperature was allowed to drop to 85° C. and the cook- 
ing continued for a period covering- fiA^e hours. 

An examination of the results of these three groups of experiments 
reveals no marked difference in the chemical composition of the cooked 
meat due to the method of cooking. To ])e sure the average percentage 
of fat in the third group is much higher than it is in the first and sec- 
ond groups, but this is not due, however, to the method used in cook- 
ing the meat but to the character of the meat used. In consequence 
of this higher content of fat in this third group, it follows that the 
average proportion of water, protein, and other constituents for 
this group is correspondingh^ lower than for the other two groups. 
This fact should be kept in mind in considering the quantities of the 
soluble constituents in this series. The soluble proteid, the nitroge- 
nous and the nonnitrogenous extractives, are again somewhat lower 
when the meat was put in cold water and then cooked at 65° C. than 
11480— No. 162—06 8 



114 

they are in the two other groups. However, the differences are not 
great, the maximum difference in the total organic extractives being 
only 0.33 per cent. The percentage of ash is practically the same in 
the three groups, if the content of fat is taken into consideration. 
There is a greater difference in the ratio of the nonproteid to the pro- 
teid nitrogen than there was in the set of three experiments described 
immediately above, the ratio being 1: 54.7 in the first group, 1:44.5 in 
the second, and 1: 32.8 in the third group. 

It seems fair to conclude that, everything considered, the results 
here presented show that only a very slight difference in the chemical 
composition of similar meats results when the}^ are cooked b}^ immers- 
ing them first in cold water and then in water at 85° C, or by placing 
them in boiling water and then continuing the cooking at 85° C. for 
five hours. 

It is commonly supposed that when meat is plunged into boiling 
water the albumin coagulates and forms a ci'ust which prevents the 
escape of nutritive materials into the broth. It is also believed that if a 
rich broth is desired, to be used cither as a soup or with the meat as a 
stew, it is more desirable to place the meat in cold water at the start. 
From the results of these experiments, however, it is evident that under 
these conditions there can be little advantage in using either hot or 
cold water at the beginning. 



COMPOSITION OF MEATS COOKED BY ROASTING, BROILING, 
SAUTEING, AND FRYING. 

The final results of the studies of the changes in composition of 
meats cooked by roasting, broiling, sauteing, and frying are given 
in Tjtbles 103 and 104. It seems best to group the results of the anal- 
3^ses of meats cooked by these different methods, in the first place 
because only a few tests have as yet been made on each of the methods, 
and in the second place because the nature of the chemical changes 
brought about by these methods of applying dr}" heat are apparently 
quite similar, if we may judge from the results obtained. 

Table 103. — Cheniical composition of meats cooked by roasting, broiling, sauteing, and 
frying {fresh substance). 



Labo- 
ratory 
No. 


Raw 


Cook- 


Kind of meat. 


Water. 


Proteid. 


Organic extractives. 


meat 
used, 
No. 


peri- 
ment 
No. 


Insolu- 
ble. 


Solu- 
ble. 


Total. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


1770 
1781 


1764 
1775 

1764 
1775 


146 
155 

147 
156 


Beef, round, pot roast. . . 
do 


Per d. 
51. 95 
52.96 


Per ct. 
34.22 
34.19 


Perct. 
0.31 
.42 


Per ct. 
34.53 
34.61 


Per ct. 
1.40 
1.11 


Per cf. 
1.69 
1.17 


Perct. 
3.09 
2.28 




52.46 


34.20 


.37 


34.57 


1,26 


1.43 


2.69 




Beef, round, roast 

do 




1771 
1782 


64.63 

68. 58 


20. 70 

21. 96 


L23 


21.45 
23. 19 


1.36 
.94 


1.55 
1.27 


2.91 
2.21 




66.61 


21.33 


.99 


22. 32 


1.15 


1.41 


2.56 









115 

Table 103. — Chemical composition of meats cooked by roasting, broiling, sauteing, and 
frying {fresh substance) — Continued. 



Labo- 
ratory 

No. 


Raw 
meat 
used, 

No. 


Cook- 
ing ex 
peri- 
ment 

No. 


Kind of meat. 


Water. 


Proteid. 


Organic extractives. 


Insolu- 
ble. 


Solu- 
ble. 


Total. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


IGfiO 


1662 

1775 
1764 
1775 

1676 
1662 

1764 

1775 

1764 


120 

152 
142 
151 

124 
119 

141 
150 

143 




Per ct. 
68.35 


Per ct. 
23. 28 


Per ct. 
0.41 


Per ct. 
23.69 


Per ct. 
1.34 


Per ct. 
1.89 


Per ct. 
3.23 




Average Nos. 1660, 
1771, and 1782... 

Beef, round, gas broiled. 
Beef, round, pan broiled. 
do 

Average Nos. 1766 
and 1777 






67,19 


21.98 


.80 


22.78 


1.21 


1.57 


2,78 


1778 
1766 
1777 


66. 26 
65. 61 
65. 74 


21,95 
20, 94 
24. 16 


.83 
1.37 

.58 


22.78 
22.31 
24,74 


1.38 
1.46 
1.48 


1.62 
1.72 
1,72 


3,00 
3.18 
3.20 




65,68 


22. 55 


.98 


23. 53 


1.47 


1.72 


3 19 




Beef, rump, pan broiled . 
Veal, leg, pan broiled. . . 

Average Nos. 1659, 
1674, 1766, and 
1777 




1674 
1659 


27.46 
65.33 


21. 24 
26. 29 


.27 


21. 51 
26. 71 


1.07 
1.33 


1.33 
1.84 


2.40 
3.17 




56. 04 


23. 16 


.66 


23.82 


1.34 


1,65 


•' 99 




Beef, round, sauteed 

do 

Average 




1765 
1776 


64.02 
66.66 


21.48 
22. 04 


1.03 
.73 


22. 51 

22.77 


1.38 
1.37 


1.69 
1.61 


3,07 
2.98 




65. 34 


21.76 


,88 


22. 64 


1.38 


1.65 


3 03 




Beef, round, fried 

Average all beef". 

Average all veal . . 

Average beef n 
and veal 

Average roasts, 
gas broiled, pan 
broiled, and sau- 
teed a 




1767 


57.78 


27. 06 


.53 


27.59 


1.62 


1.83 


3.45 




62.42 


24, 87 


.78 


25. (15 


1,36 


1.58 


2.94 




66.84 


24.79 


.41 


25.20 


1.34 


1.87 


3.21 




63, 16 


24. 86 


. 72 


25, 58 


1.36 


1,63 


2. 99 




66. 14 


22. 54 


.82 


23. 36 


1.35 


1.65 


3.00 









Labo- 
raory 
No. 


Raw 
meat 
used. 
No. 


Cook- 
ing ex- 
peri- 
ment 
No. 


Kind of meal. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 
nitro- 
gen. 


Proteid 
nitro- 
gen. 


Non- 
proteid 
nitro- 
gen. 


Ratio of 

non- 
proteid 
to pro- 
teid ni- 
trogen. 


1770 
1781 


1764 
1775 

1764 
1775 

1662 

1775 
1764 
1775 


146 
155 

147 
156 

120 

152 
142 
151 


Beef, round, pot roast. 
do 

Average 

Beef, round, roast 

do 


Per ct. 
9.66 
9.87 


Per ct. 
1,21 
1.10 


Per ct. 
100. 44 
100. 82 


Per ct. 
5. 972 
5. 891 


Per ct. 
5. 524 
5. 537 


Per ct. 
0.448 
.354 


1:12.3 
1:15.6 




9.77 


].l(i i 100.63 ! 5.932 


5. 531 


.401 


1:13,8 


1771 

1782 


9.50 
5.42 


1,17 
1.16 


99. 6t) 
100. 56 


8. 870 
4.011 


3. 432 
3, 711 


.438 
.300 


1: 7.8 
1:12,4 




7.46 


1.17 


100. 11 


3. 941 


3. 572 


,369 


1: 9.7 




Veal, leg; roast' 

Average Nos. 
1660, 1771, and 
1782 




1660 


4.65 


1.36 


101.28 


4. 220 


3.791 


.429 


1: 8.8 




6. 52 


1.23 


100. 50 


4.034 


3. 645 


.389 


1: 9.4 




Beef, round, gas 
broiled 








1778 


7.64 

8,18 
5.83 


1. 22 

1,19 
1, 24 


100, 90 

100. 47 
100. 75 


4.088 

4.037 
4.435 


3, 645 

3,569 
3.959 


.443 

.468 
.476 


1: 8.2 


1766 


Beef, round, pan 
broiled 


1: 7,6 


1777 


do 

Average Nos. 
1766 and 1777.. 


1: 8.3 




7.01 


1.22 


100. 61 


4,236 


3.764 


.472 


1: 8.0 



a Not including No. 1674. 



116 



Table 103. — Chemical composition of 
frying [fresh 



meats cooked by roasting, broiling, sauteing, and 
substance ) — Continued . 



Labo- 
ratory 
No. 


Raw 
meat 
used, 
No. 


Coolf- 
ing ex- 
peri- 
ment 
No. 


Kind of meat. 


Fat. 


Ash. 


Total 
solid 
matter. 


Total 
nitro- 
gen. 


Proteid 
nitro- 
gen. 


Non- 
proteid 
nitro- 
gen. 


Ratio of 

non- 
proteid 
to pro- 
teid ni- 
trogen. 


1674 
1659 


1676 
1662 

1764 
1775 

1764 


124 
119 

141 
150 

143 


Beef, rump, pan 

broiled 

Veal, leg, pan broiled. 

Average Nos. 
1659,1674,1766, 
and 1777 

Beef, round, sauteed.. 
do 

Average 

Beef, round, fried 

Average all beefa 

Average all veal. 

Average beef 
and veal a 

Average roasts, 
gas broiled, 
pan broiled, 
and saut6edo. 


Per ct. 
47.39 

5.20 


Per ct. 
1.18 
1.44 


Per ct. 
99.94 
101. 85 


Per ct. 
3.786 
4.700 


Per ct. 
3.442 
4. 274 


Per ct. 
0.344 
.426 


Per ct. 
1:10.0 
1:10.0 




16.65 


1.26 100.75 4.240 


3.811 


.429 


1: 8.9 


1765 
1776 


9.88 
6.34 


I.IS 
1.17 


100.66 
99. 92 


4.044 
4.083 


3. 601 
3.643 


.443 
.440 


1: 8.1 
1: 8.3 




8.11 


1.18 


100.29 1 4.064 


3. 622 


.442 


1: 8.2 


1767 


10.42 


1.43 


100.67 1 4.934 


4.414 


.520 j 1: 8.5 




8.27 


1.21 1 100.49 


4.537 


4.104 


.433 1 1: 9.5 




4.93 


1.40 1 101.67 


4.460 


4.033 


.427 


1: 9.4 




7.72 


i 
1.24 100.69 


4. 524 


4.092 


.432 


1: 9.5 




6.96 


1.24 


100. 71 


4.166 


3.736 


.430 


1:7.8 



nNot including No. 1674. 

Table 104. — Chemical composition of meats cooked by roasting, broiling, sauteing, and 
frying {water-free basis). 



Labo- 
ratory 
No. 


Raw 
meat 
used. 
No. 

1764 
1775 

1764 

1775 

1662 

1775 
1764 

1775 

1676 
1662 

1764 
1775 


Cook- 
ing ex- 
peri- 
ment 
No. 


Kind of meat. 


Proteid. 


Organic extractives. 


Insolu- 
ble. 


Solu- 
ble. 


Total. 


Nitrog- 
enous. 


Nonni- 
trog- 
enous. 


Total. 


1770 


146 
155 

147 
156 

120 

152 
142 
151 

124 
119 

141 
150 


Beef, round, pot roast 


Perct. 
74.01 

72.68 


Per ct. 
0.65 
.89 


Per ct. 
74.66 
73.57 


Per ct. 
2.58 
2.36 


Per ct. 
3.16 
2.49 


Perct. 
5.74 


1781 


do 


4.85 




Average 






73.35 


.77 


74.12 


2.47 


2.83 


5.30 




Beef, round, roast 

do 

Average 




1771 

1782 


58. .54 
69.90 


2.10 
3.91 


60.64 
73.81 


3.84 
2.99 


4.38 
4.04 


8.22 
7.03 




64.22 


3.01 


67.23 


3.42 


4.21 


7.63 




Veal, leg, roast 




1660 


73.55 


L30 


74.85 


4.23 


5.97 


10.20 




Average Nos. 1660, 1771, 
and 1782 






67.33 


2.44 


69.77 


3.69 


4.80 


8.49 




Beef, round, gas broiled 

Beef, round, pan broiled 

do 




1778 
1766 
1777 


65. 06 
60.89 
70.52 


2.46 
3.98 
1.69 


67. 52 
64.87 
72. 21 


4.09 
4.25 
4.32 


4.80 
5.00 
5.02 


8.89 
9. 25 
9.34 




Average Nos. 1766 and 






65. 70 


2.84 


68. 54 


4.29 


5.01 


9.30 




Beef, rump, pan broiled 

Veal, leg, pan broiled . 




1674 
1659 


29.28 
75. 83 


.37 
1.21 


29. 65 
77.04 


1.48 
3.84 


1.83 
5.31 


3.31 
9.15 




Average Nos. 1659, 1674, 
1766, and 1777 






59.13 


1.81 


60.94 


3.84 
4.11 


4.29 

4.70 
4.83 


7.76 








1765 


59.69 
66.11 


2.87 
2.19 


62.56 
68.30 


8.54 


1776 


do 


8.94 




Average 






62.90 


2.-53 


65. 43 


3.98 


4.77 


8.75 









117 

Table 104. — Chemical composition of meats cooked by roasting, broiling, sauteing, and 
frying {imter-free basis) — Continued. 






Cook- ! 
ing ex- 
peri- I 
ment 
No. I 



Kind of meat. 



Insolu- Solu- 
ble, ble. 



Organic extractives. 



Nitrog- 
enous. 



Nonni- 
trog- 
enous. 



Beef, round, fried 

AA-erageall beef" . 
Average all veal .. 



Fer ct. 
64.09 



Per ct. Per ct. 
65. 35 



Per ct. Per ct. Per ct. 
3.84 4.33 8.17 



2.20 68.35 



4.04 I 5.64 



Average all beefn and 
veal 



Average roasts, gas 
broiled, pan broiled, 
and sauteed 



2. 05 69. 62 



3.70 ; 4.51 



2.42 69.09 



Labo- 

ratorv 

No.' 



Raw .^o*^^- 
meat '^'Sex-] 

used P^^^" 



Total 

solid 

matter. 



Total Proteid 
nitro- nitro- 



Non- 
proteid 
nitro- 



1770 
1783 



1771 
1782 



1778 
1766 

1777 



1674 
1659 



1764 , 
1775 ! 



1764 
1775 



1775 
1764 

1775 



1676 
1662 



1765 ' 1764 
1776 1775 



146 
155 



147 
156 



152 
142 
151 



124 
119 



Beef, round, pot roast . , 
do 



Per ct. 
18.51 
20.98 



Per ct. 
2.34 
2.34 



Per ct. 
101.25 
101. 71 



Per ct. 
12. 429 
12. 523 



Per ct. 1 Per ct. 
11.946 ; 0.483 
11.772 I .751 



12.476 I 11.859 i .617 



Beef, round, roast . 
do 



Average . . 
Veal, leg, roast. 



26.86 3.31 99.03 
17.25 3.69 101.78 



j 9.702 j 1.239 
I 11.810 I .956 



22.06 3.50 100.41 



11.854 I 10.756 



4.30 I 104.04 



13.333 i 11.976 j 1.357 



Average Nos. 1660, 1771, 
and 1782 



Beef, round, gas broiled.. 
Beef, round, pan broiled . 
do 



22.64 
23. 79 
17.02 



3. 62 102. 67 
3.46 101.37 
3. 62 102. 19 



Average Nos. 1766 and 
1777 



Beef, rump, pan broiled.. 
Veal, leg, pan broiled 



65.33 1.63 
15.00 I 4.15 



Average Nos. 1659, 1674, 
1766, and 1777 



12.116 
11. 739 
12. 945 



99. 92 
105. 34 



5. 218 
13. 556 



3.22 102.21 10.865 



Beef, round, sauteed . 
' do 



27.46 3.28 101.84 11.240 
19.02 3.51 99.77 12.247 



Average 

Beef, round, fried 

Average all beef <( 

Average all veal 

Average all beef« and 
veal 



3.40 I 100.81 I 11.744 



24.68 j 3.39 I 101.59 | 11.687 



21.82 I 3.26 I 101.32 I 12.064 



4.23 I 104.69 I 13.445 



10.803 i 1.313 
10.379 i 1.360 
11.554 t 1.391 



10.967 I 1.376 



4.744 I .474 
12.326 1.230 



10. 010 1. 230 
10. 928 1. 319 



101.88 12.294 11.139 ■ 1.155 



Average roasts, gas 
broiled, pan broiled, 
and sauteed 



102.00 12.321 11.055 



a Not including No. 1674. 



118 

Upon examining Table 103 it will be readily noted that the amount 
of water contained in meats cooked b^^ roasting, gas broiling, pan 
broiling, and sauteing is decidedly greater than it is in meats cooked 
b}" boiling or in meats cooked b}^ pot roasting and fr3'ing, the average 
water content in 9 samples of roast, gas broiled, pan broiled, and 
sauteed meat being 66.13 per cent as compared with 57.50, the aver- 
age percentage of water in 31 samples of meat cooked in hot water. 
Two samples of pot roasted meat showed an average of 52.46 per cent 
of water, while one sample of fried meat contained 57.78 per cent of 
water. It will be remembered that the average content of the 13 
samples of uncooked meats was 70.08. Since meats cooked b}^ roast- 
ing, gas broiling, pan broiling, and sauteing contain a considerabh^ 
higher percentage of water than do meats cooked b}^ boiling, it fol- 
lows that if the losses resulting from the cooking are the same the 
former will be poorer in insoluble proteid, total proteid, fat, and 
other constituents. 

As will be seen (Table 103), the percentages of insoluble and total 
proteid are much smaller in the roast, gas broiled, pan broiled, and 
sauteed than in the boiled meats. The average total proteid in the 
former case is 23.36 per cent and in the latter 31.95 per cent. With 
regard to the fat it is difficult to draw definite conclusions, since in the 
first place this constituent is subject to such wide variations in the 
uncooked meat, and in the second place the proportion of fat removed 
by boiling is much greater than it is in the other methods of cooking. 

When we compare the soluble constituents, i. e., soluble proteids, 
nitrogenous and nonnitrogenous exti'actives, and ash of the meats 
cooked b}^ roasting, gas broiling, pan broiling, pot roasting, fr3ang, 
and sauteing, with those of meat cooked in hot water, striking differ- 
ences are noted, all of the soluble constituents occurring in meats 
being found in much smaller proportion in the latter than in the 
others. As shown by the average of the analyses of 12 samples, pot 
roasted, gas broiled, pan broiled, fried, and sauteed meat contained the 
following: Soluble proteid 0.72 per cent, nitrogenous extractives 1.36 
per cent, nonnitrogenous extractives 1.65 per cent, total organic 
extractives 2.99 per cent, and ash 1.21 per cent. Referring to Table 
102, page 110, it will be seen that the average of 31 analyses of boiled 
meats gave the following: Soluble proteid 0.38 per cent, nitrogenous 
extractives 0.60 per cent, nonnitrogenous extractives 0.75 per cent, 
total extractives 1.35 per cent, and ash 0.66 per cent. It is thus evi- 
dent that there is a marked difference in the chemical composition of 
meats cooked b}^ methods which do not necessitate contact with water 
and those cooked b}^ immersion in hot water. Meats cooked without 
immersion in water contain, as a rule, more than twice as much of the 
soluble organic and inorganic substances Avhich have so much to do with 
the production of flavor as those cooked in hot water. 



119 

Another marked difference between meats cooked by the different 
methods is apparent in the ratio of the nonproteid to the proteid 
nitrogen. In the case of meats cooked by other methods than immer- 
sion in hot water, the ratio on an average was 1:9.5, as compared with 
1:26.8 in the case of meats cooked in hot water. It is evident that 
there is a fundamental difference in the nature of the chemical changes 
and the losses which result when meats are cooked in hot water and 
when they are cooked by other methods. Such marked differences in 
chemical composition must undoubtedl}^ be accompanied b}" differ- 
ences in nutritive value, and therefore in economic value. Exactly 
what these differences are must be determined mainly by further 
investigation. 

Finally, attention should be called to the fact that the available data 
indicate clearly that the meats cooked by methods other than immer- 
sion in hot water resemble uncooked meats in chemical composition 
much more than do meats cooked by boiling. This is evident in the 
amount of water which they contain. The average amount of water 
found in the analysis of 13 samples of uncooked meats. was 70,08 per 
cent. The analysis of 12 samples of roasted, broiled, sauteed, and fried 
meats was 63.16 per cent, and 31 samples of boiled meats was 57.50. 
This closer resemblance of meats cooked b}^ dr}" heat to uncooked meats 
is also shown b}^ the amounts of nitrogenous and nonnitrogenous organic 
extractives and ash which the}^ contain. Twelve samples of beef and 
veal (see pages 114 and 117), cooked by one or another of the dr}^ meth- 
ods, contained on an average 1.36 per cent nitrogenous extractives, 
1.63 per cent of nonnitrogenous extractives, 2.99 per cent total organic 
extractives, and 1.21 per cent ash. Thirteen samples of uncooked 
meats gave the following average figures: 1.09 per cent nitrogenous 
extractives, 1.63 per cent nonnitrogenous extractives, 2.72 per cent 
total organic extractives, and 1.01 per cent ash. In the case of the 31 
samples of boiled meats the average values were 0.60 per cent nitro- 
genous extractives, 0.75 per cent nonnitrogenous extractives, 1.35 per 
cent total organic extractives, and 0.66 percent ash. 

Meats cooked by dr}^ heat also resemble raw meats in the ratio of 
nonproteid to proteid nitrogen, the value being 1: 9.5 and 1: 8.2, respec- 
tivel}", and for boiled meats 1:26.8. 

These comparisons are also brought out in Tables 105 and 106. 



120 

Table 105. — Chemical composition of cooked and uncooked meats {fresh snhstance). 



Kind of meat and method of cooking, 



aver- 
age. 



Insolu- 
ble. 



Solu- 
ble. 



Organic extractives. 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



Beef, raw 

Veal, raw 

Beef, boiled three hours 

Beef, boiled five hours 

Beef, boiled three and five hours . 

Beef, pot roast 

Beef, roast 

Veal, roast 

Beef, gas broiled 

Beef, pan broiled 

Veal, pan broiled 

Beef, saut6ed 

Beef, fried 



Per ct. 
69.13 
75. 75 
57.07 
57. 8G 
57.50 
52.46 
66.61 
68.35 
66.26 
52.94 
65. 33 
65. 34 
57.78 



Per ct. 
15.52 
16.23 
34.35 
29.41 
31.57 
34. 20 
21.33 
23.28 
21.95 
22.11 
26.29 
21.76 
27.06 



Per ct. 
2.29 
2.37 
.26 



.37 
.99 
.41 



Per ct. Per ct. 
17.81 



18.60 
34. 61 
29. 88 
31.95 
34.57 
22.32 
23.69 
22.78 
22.85 
26. 71 
22.64 
27.59 



1.17 
.75 
.47 
.60 
1.26 
1.15 
1.34 
1.38 
1.34 
1.33 
1.38 
1.62 



Per ct. 
1.62 
1.66 
.88 
.65 
.75 
1.43 
1.41 
1.89 
1.62 
1.59 
1.84 
1.65 



Per ct. 
2.70 
2.83 
1.63 
1.12 
1.35 
2.69 
2. 56 
3.23 
3.00 
2.93 
3.17 
3.03 
3.45 



Kind of meat and method of cooking 



Total 
solid 
matter. 



Total 
nitro- 
gen. 



Proteid 
nitro- 
gen. 



Non- 
proteid 
nitro- 
gen. 



Ratio of 
nonpro- 
teid to 
proteid 
nitrogen. 



Beef, raw 

Veal, raw 

Beef, boiled three hours 

Beef, boiled five hours 

Beef, boiled three and five hours. . 

Beef, pot roast 

Beef, roast 

Veal , roast 

Beef, gas broiled 

Beef, pan broiled 

Veal, pan broiled 

Beef, saut^ed 

Beef, fried 



Per ct. 

a 10. 95 
2.48 
6.49 

fell. 84 

C9.34 

9.77 

7.46 



20.47 
5.20 
8.11 

10.42 



1.13 
.73 
.60 
.GG 
I.IG 
1.17 
1.36 
1.22 
1.20 
1.44 
1.18 
1.43 



Per ct. 

a 100. 65 
100. 77 
100. 53 

b 100. 87 

e 100. 71 
100. 63 
100. 11 

101. 28 
100. 90 
100. 39 
101. 85 

100. 29 
100. 67 



Per ct. 
3.195 
3.350 
5.778 
4.932 
5.314 
5.932 
3.941 
4.220 



4.700 
4.064 



2.975 
5. 537 
4.782 
5.123 
5. 531 
3. 572 
3.791 
3.645 
3.657 
4.274 
3.622 
4.414 



Per ct. 
0.346 
.375 
.241 
.150 
.191 
.401 
.369 
.429 
.443 
.429 
.426 
.442 
.520 



.: 7.9 
.:23.0 
l:31.9 

[:2G.8 
1:13.8 

L: 9.7 
L: 8.8 
L: 8.2 
I: 8.5 
L:10.0 
.: 8.2 
.: 8.5 



"Average of 10. 



''Average of 16. 



c Average of 30. 



Table 106. — CJiemical composition of cooked and uncooked meats {water-free basis). 



Kind of meat and method of cooking. 



Beef, raw 

Veal, raw 

Beef, boiled three hours 

Beef, boiled five hours 

Beef, boiled three and five hours 

Beef, pot roast 

Beef, roast 

Veal, roast 

Beef, gas broiled 

Beef, pan broiled 

Veal, pan broiled 

Beef, saut^ed 

Beef, fried 



No. in 
aver- 
age. 



Insolu- 
ble. 



Per ct. 
54.45 
66.94 
80.06 
72.95 
79.16 
73.35 
64.22 
73.55 
65.06 
53.56 
75.83 
62.90 
64.09 



Solu- 
ble. 



Per ct. 
8.14 
9.77 
.61 
1.16 
.91 
.77 
3.01 
1.30 
2.46 
2.02 
1.21 
2.53 
1.26 



Per ct. 
62.59 
76.71 
80.67 
74.11 
77.07 
74.12 
67.23 
74.85 
67.52 
55.58 
77.04 
65.48 
65.35 



Organic extractives. 



Nitroge- 
nous. 



Per ct. 
3.83 
4.83 
1.74 
1.18 
1.43 
2.47 
3.42 
4.23 
4.09 
3.35 
3.84 i 
3.98 ! 
3.84 i 



Nonni- 
troge- 
nous. 

Per ct. 
6.78 
6.84 
2.05 
1.66 
1.84 
2.83 
4.21 
5.97 
4.80 
3.95 
5.31 
4.77 



9.61 
11.67 
3.79 
2.84 
3.27 
5.30 
7.63 
10.20 
8.89 
7.30 
9.15 



121 

Table 106. — <'}iernic<d composition of cooked and uncooked meats {ivater-free basis)- 

Continuecl. 



Kind of meat and method of cooking. Fat. 



Ash. 


Total solid 


Total ni- 


Proteid 


matter. 


trogen. 


nitrogen. 


Per ct. 


Per ct. 


Per ct. 


Per ct. 


3.59 


« 102. 27 


11. 244 


10.014 


4.65 


103. 16 


13. 820 


12. 273 


1.69 


101. 22 


13. 466 


12. 906 


1.52 


b 102. 30 


12. 234 


11.857 


1.60 


c 101. 80 


12. 790 


12. 331 


2.34 


101. 48 


12. 476 


11.634 


3.50 


100. 41 


11.854 


10. 756 


4.30 


104. 04 


13. 333 


11. 976 


3.62 


102. 67 


12. 116 


10. 803 


2.90 


101.16 


9.967 


8.893 


4.15 


105. 34 


13. 556 


12. 326 


3.40 


100. 81 


11.744 


10. 469 


3.39 


100. 59 


11. 687 


10. 456 



Nonpro- 
teid ni- 
trogen. 



Beef, 
Veal, 
Beef, 
Beef, 
Beef, 
Beef, 
Beef, 
Veal, 
Beef, 
Beef, 
Veal, 
Beef, 
Beef, 



Per ct. 

raw a 30. 54 

raw 10.15 

boiled three hours ! 15. 08 

boiled five hours i b 24. 63 



boiled three and five hours. 

pot roast 

roast 

roast 

gas broiled 

pan l^roiled 

pan broiled 

saut6ed 

fried , 



c 20. 17 
19.75 
22. 06 
14.69 
22. 64 
35. 38 
15. 00 
23.24 
24. 68 



Per ct. 
1.230 
1. 547 
.560 
.377 
.459 
.842 
1.098 
1.357 
1.313 
1.075 
1.230 
1. 275 
1.23L 



a Average of 10. 



b Average of 16. 



Average of 30. 



SOLUBILITY OF UNCOOKED AND COOKED MEATS IN COLD 

WATER. 

Previous investigations have shoAvn that a stud}^ of the solubility 
in ;old water of meats before and after cooking is of value in deter- 
mining the nature of the chemical changes which meats undergo during 
the processes of cooking. I'urthermore, it seems more than prob- 
able, especiallv in the light of Armsby's recent experiments on the 
expenditure of energy in digestion and assimilation," that a sfudy 
of the solubility of meats in cold water would throw some light upon 
their real nutritive value and upon the ease and rapidity of their diges- 
tion and assimilation, since experimental data indicate clear 1}^ that, 
other conditions being the same, the easily soluble nutrients of foods 
are masticated, digested, and assimilated b}" the animal body with the 
expenditure of less energy than are the less soluble or the insoluble 
nutrients. Again, though the amount of fat present has a decided 
effect, the flavor of meats and of other foods also is luidoubtedly 
due chiefly to the soluble constituents present; that is to say, the 
substances which give flavor to meats will be found in the cold- 
water extracts. 

The statements are in accord with Rubner's^ conckisions. He says 
in effect that the tenderer the meat the more easih^ are the flesh bases 
extracted ))y the saliva, and, other things being equal, the more pro- 
nounced is the pleasant flavor. He further maintains that the quality 
of meat also depends upon the kind and amount of the flesh bases. 
The character of the feed the animals have received has an effect upon 
flavor and qualit}^, as do also age and sex. 

In discussing the results of the study of the hemoglobin content of 



" Armsby, Principles of Animal Nntrition, 1904, p. 372. 

^ E. von Leyden. Handbuch der Erniilirungstherapie. Leipsic, 1903. 



2. ed.,p.J 



122 

muscular tissue Lehmann and associates'^ point out that generally, 
though not always, other soluble constituents are present in abun- 
dance when the hemoglobin content is high. In other words, the red 
meats usualh^ contain the largest amount of extractives and hence 
have the most pronounced flavor (exclusive of that due to fat). 
Although other factors undoubtedly exert more or less influence upon 
it, the hemoglobin content is verv largely determined b}^ exercise. In 
birds the much used muscles contain about three times as much as do 
those which are little used. In game the hemoglobin content is very 
high. The flesh of young animals contains less hemoglobin than that 
of old animals owing to the fact that the muscles have been little used. 
Since the amount of other extractives is usuall}^ directly proportional 
to the hemoglobin content, it is obvious that exercise and other fac- 
tors which influence the amount of blood present in the muscular 
tissue may afl'ect the flavor of meat very materially. 

Flavor — that is, the kind and amount of soluble bodies present in 
meat — is known to be influenced b}^ hanging and storing. If putre- 
factive changes are not prevented amin bodies and later other com- 
pounds of verj^ pronounced odor and flavor are produced, as was 
pointed out by C. Mai^ in a stud}^ of meat putrefaction. Cold storage 
checks the action of putrefactive bacteria, but not that of the enz3^ms 
normally present in meat. The decided changes in flavor and texture 
wliich are noted when meat ripens in cold storage and which are 
entirel}^ different from putrefactive changes are attributed to the con- 
tinued action of these unorganized ferments. Meat which has hung 
for a time is generall}^ considered of better flavor than that which is 
freshh^ killed. According to M. Midler,^ who has studied the changes 
brought about b}^ enzyms, meat held in cold storage is especiall}^ satis- 
factory for roasting or broiling, but from the standpoint of flavor of 
both meat and broth is not as good as freshl}^ slaughtered meat for 
boiling. 

In view of these considerations it is evident that more information 
regarding the quantities and the nature and character of the materials 
extracted from uncooked and cooked meats is highly desirable. 

Composition of the Cold- Water Extracts of Uncooked Meats. 

The quantity and the nature of the substances extracted from meats 
by either cold or hot water has apparently been studied but little. As 
far back as 18^7 Justus Liebig,'^ in his classical research on the nature 
of the constituents of meat juice, determined in one or two instances 

«Ztschr. Biol., 45 (1903), p. 324. 

&Ztschr. Untersuch. Nahr. u. Genussmtl., 4 (1901), p. 18. 

<^Arch. Hyg., 47 (1903), p. 127. 

'^Liebig's Ann. Chem., 62 (1847), p. 257. 



123 

the total quantity of beef and chicken flesb which was soluble in cold 
and in hot water. With beef flesh he obtained the following results: 
Material soluble in cold water, 6 per cent; material other than fat, 
insoluble in cold water, 17 per cent; fat, 2 per cent, and water, 75 per 
cent. Of the 6 per cent of material soluble in water, 2.95 per cent was 
coagulated by heat, the balance, 3.05 per cent, remaining in solution in 
hot water. Of the 17 per cent of insoluble material other than fat, 
0.6 per cent was gelatinoids, since it was made soluble by boiling with 
water. In the case of chicken flesh, 8 per cent of material soluble in 
cold water was found, of which 4.70 per cent was coagulated by heat 
and 3.30 per cent remained dissolved in the hot water. 

Other investigators, about the time of Liebig or soon after, made 
cold-water extracts of different kinds of flesh mainW with a view to 
securing material for detailed analysis by the ordinary method; but, 
while the results of their complete analyses are on record,^ we have 
not as yet found a description of the methods which they employed, 
nor have we found the results of their direct analyses of the water 
extracts. In view of these facts, it does not seem necessary to con- 
sider their work further in this connection. 

There have been in later years, however, a number of investigations 
which should be referred to, namel}^ those of Almen,^' Atwater and 
associates,^ Henneberg and associates,^^ Wiley and associates,^ and 
Gautier,-^ which are also mentioned on page 96 in connection with the 
discussion of the results of the chemical composition of uncooked 
and cooked meats. 

In his study of fish, Almen prepared a cold-water extract of the 
flesh, and determined the albumin b}^ coagulation b}^ heat in the pres- 
ence of a few drops of acetic acid, and the extractives by evaporating 
the water extract to dryness and weighing after removing the coagu- 
lated proteid. This residue was then ignited in order to determine 
the amount of soluble ash, which was subtracted from the total weight 
of the residue, the remainder being designated "extractives.'' Refer- 
ring to the data on pages 98 and 99, it will be seen that the extractives 
as obtained b}" Almen's method correspond to the s*um of the nitrog- 
enous and nonnitrogenous extractives and the albumoses as obtained 
by the method used in the present investigations. Almen also deter- 
mined the gelatinoids in the flesh of flsh by treating the residue 
insoluble in cold water with boiling water for twelve hours. The 
resulting solution was evaporated to constant weight and calculated 

«Fremy, Encyclopedie Chimique, vol. 9, p. 467, 

'> Analyse der Fleisches eiiiig6r Fische. Upsala, 1877. 

^U. S. Fish Commission Rpt. 1880, p. 231. 

<Monr. Landw. (1878), p. 549. 

cU. S. Dept. Agr., Bureau of Chemistry Bui. 53. 

/ Rev. Hyg. et Pol. Sanit., 19 (1897), p. 394. 



124 

as g-elatinoids. After deducting the fat and insoluble ash, the residue 
left after treatment with hot water was designated '' insoluble proteid " 
(Fleischfaser). 

Atwater and his associates, in their stud}- of the chemical composi- 
tion of fish flesh, determined the ingredients soluble in cold and in 
hot water in a number of samples. They prepared the extract by 
digesting 33.33 grams of the freshl}^ chopped flesh eighteen to twenty- 
four hours in 500 cubic centimeters of cold water and then filtered it. 
The soluble albumin was determined by heating the cold-water extract 
to coagulation, filtering, washing with water and ether, drying, and 
weighing. The total amount of matter other than coagulable proteid 
dissolved b}^ the cold water was determined b}^ evaporating to dr3^ness 
measured quantities of the filtrate from the coagulable proteid and 
weighing. One sample of the dry residue was used for the determi- 
nation of the ash, and another finely ground was used for the estima- 
tion of fat. The total quantity of ash and fat thus obtained was 
subtracted from the crude extract in order to get the true extract, 
which was designated "extractive matters." The same investigators 
also determined the gelatinoids in fish flesh b}^ treating the residue, 
insokible in cold watev, with boiling water for about twenty hours. 
The resulting solution was then filtered, the filtrate evaporated to 
dr3^ness, and w^eighed as crude gelatin. In this fat and ash were 
determined and the pure gelatin was estimated by deducting the quan- 
tities of ash and fat from the crude residue left upon evaporation. 
The methods used by Atwater and coworkers are quite similar to those 
used b}^ Almen, but it is apparent from the records available that in 
the American work greater precautions were taken with certain 
determinations to get concordant and accurate results. 

Henneberg, Kern, and Wattenberg, in their investigation of the 
chemical composition of mutton, determined the extractives by the fol- 
lowing method: Fifty grams of the fresh flesh were repeatedly treated 
with small quantities of cold water until the volume of the resulting 
filtrates measured 1,000 cubic centimeters. Portions of this filtrate 
were used for the estimation of ash, total dissolved matter, total nitro- 
gen, and nitrogen in the solution after removing the coagulated albu- 
min. The proteid nitrogen — i. e., that coagulated by heat — was also 
determined by difi'erence. For purposes of comparison or as a test of 
the accuracy of the work, the proteid coagulated by heat was also 
removed, dried, and weighed. The figures for nonproteid nitrogen 
were multiplied by the factor 6.2.5 in order to get the amount of the 
so-called nonproteid extractives. The results obtained by. Henneberg 
and associates with mutton flesh are comparable with those of Atwater 
and Almen with fish flesh. 

Stated briefly, the methods used by Wile}^ and associates were as 



125 



follows: The fresn meat was air-dried at a temperature of 100° C. or 
slightly higher, until the fat had very largely separated. The fat was 
poured off and the drying continued until the weight became approxi- 
mately constant, when the residues thus obtained were extracted with 
ether to remove any remaining fat. The extracted flesh was dried to 
approximately constant weight and then left exposed to the air for 
at least twenty-four hours and again weighed. One-gram portions of 
the air-dried sample thus prepared were washed with ether, and after 
the ether had been allowed to evaporate were treated repeatedly with 
small quantities of water until 300 to 100 cubic centimeters had been 
used. The nitrogen in the insoluble residues was determined b}^ the 
Kjeldahl method. The filtrates from the insoluble portions of the meat 
were placed in Kjeldahl flasks and used for the determination of the 
material precipitated b}^ bromin (gelatinoids). The nitrogen in the 
bromin precipitates was determined by the Kjeldahl method. The 
percentage of nitrogen in the form of nitrogenous extractives (flesh 
bases) was found by subtracting the sum of the figures representing 
insoluble nitrogen and nitrogen precipitated by bromin, from the fig- 
ures for total nitrogen. In calculating the percentage of flesh bases, 
the factor 3.12 was used, and for the other forms of nitrogen, the fac- 
tor 6.25. It is evident from this outline that the results obtained are 
not directly comparable with those of the other investigations here 
mentioned, since air-dried samples of flesh were used, and there is 
much evidence to show that in the preparation of such samples, fresh 
meats undoubtedly undergo various fundamental chemical changes. 

Notwithstanding the fact that so far we have not been able to learn 
the methods used by Gautier in his investigations with meats, his 
results are of decided interest, and the values which he reports for the 
composition of meat are sunnnarized, with the data of the other 
investigators referred to, in the following table: 

Table 107. — Summary of analyses of cold-water extracts of meats. 





1 
a 

as 

o 
d 

!2i 


2 

1 


Organic extract- 
ives. 


i 


< 


1 

1 
1 


Nitrogen. 


& 






S 
^ 


"-2 
2 


2 
I 

1 




Kind of meat. 


Si 

^ ■ 


be 

If 




1- = 


Fish (fresh), Almen 

Fish (salt), Almen 


8 
5 
24 

14 

88 
1 

1 


F.ct. 
2.49 
1.46 
1.55 
.61 

3.06 
3.32 


P. Ct. ' P. ct. P. d. 
' 1 93 


P.cL 


P.ct. 


P. ct. 


P.ct. 


P.ct. 


p.ct. 














Fish (fresh), Atwater 

Fish (cured), Atwater 

Mutton ( fresh )", HeTineberg. 
Pork (air-dried)'', Wiley.... 


1 9n 












2. 24' 0. 97 














■A ■>! 


"".hh 


"5.' 66 

"*6."92 

5.84 


'6.' 589 
. 541 


■6.'258 
.176 


0.3311:0.78 
.3651: .48 


Mutton (fresh), Gautier 


1 33| M 1 q'> ()' 60 























1 



a Results calculated to fat-free substance. 

bThe samples were air-dried before analysis, but the results have been calculated to fresh substance. 



126 

From the aboA^e summar}^ it is apparent that the present knowledge 
of the cold-water extracts of various kinds qf meats is very incomplete. 
The results of Gavitier are the most detailed of those which have been 
found on record, although even here it is impossible to calculate the 
proteid and nonproteid nitrogen from his published results. Further, 
the A'alues for the nonnitrogenous organic extractives as presented 
in the above table are not altogether satisfactory, since it was 
necessary for the authors of this bulletin to recalculate and readjust 
Gautier's published results in order to include them in the tabular 
comparison. This could not be done with assured accuracy without 
a knowledge of the analytical methods which he emplo3^ed. 

A number of investigators have reported studies of special groups 
of meat extractives, such as xanthin and other purin bodies, which 
should be referred to in this connection. I. W. Hall " has summarized 
the work of earlier investigators on purin bodies and reported the 
results of a number of original investigations. His recenth' published 
volume includes an extended bibliography. 

The numerous investigations which have been made of the composi- 
tion of commercial meat extract have a direct bearing on the question 
of soluble constituents of meat, but it does not necessarily follow that 
all constituents found in the extract existed in the muscular tissue, 
since some may be cleavage products formed when the meat juice was 
evaporated. 

In a recenth^ published stud}^ of meat extract, F. Kutscher'^ reports 
meth^^lguanidin and a number of hitherto unknown nitrogenous 
bodies. It is undoubtedly true that such bodies, if the}^ exist in the 
muscular tissue, are present in very small amounts; however, the 
results of this and other recently published works of a similar nature 
should be taken into account in future investigations. 

In this summar}^ no reference has been made to the numerous 
investigations which have been reported on the amount and propor- 
tion of glycogen and other carboliAdrate constituents of flesh, as 
attention was directed especiall}^ to the nitrogenous bodies which exist 
in meat. 

In the present investigation, detailed studies were made of the 
cold-water extracts of meat, and the data obtained are summarized 
in the following pages. Tables Nos. 108-113 show the total amount 
of soluble material in the raw and cooked meats, as well as the kind 
and cut of meat, the method of cooking, and the chemical nature of 
the material dissolved by cold water. 

In Tables 108 and 109^ data are summarized regarding the composi- 
tion of the cold-water extracts of different kinds and cuts of raw meat. 

« The Purin Bodies of Food Stuffs. Philadelphia, 1904, 2. ed. 
^Ztschr. Untersuch. Nahr. u. Genussmtl., 10 (1905), p. 528. 



127 

Table 108. — Chemical composition of the cold-tvater extracts of raiv meats, expressed in 
terms of the total weight of meat taken. 



Cook- 


Labo- 
rato- 
ry 
No. 


Kind of meat. 


Pro- 
teid. 


Organic extract- 
ives. 


Fat. 






To- 
tal 
solid 
mat- 
ter. 


Total 
nitro- 
gen. 


Pro- 
teid 
nitro- 
gen. 


Non- 
pro- 
teid 
nitro- 
gen. 


Ratio of 

non- 
proteid 
to pro- 
teid 
nitro- 
gen. 


experi- 
ment 

. No. 


Ni- 
troge- 
nous. 


Non- 

ni- 

troge- 

nous. 


To- 
tal. 


Ash. 


122 

121 

307 

108-109 

110 113 


1672 
1668 
1637 
1640 
1647 
1722 
1741 
1753 
1764 
1775 

1676 

1656 
1662 


Beef, flank, raw 

Beef, neck, raw 

Beef, round, raw... 

do 

do 


P.ct. 
1.21 
2.30 

2.76 
2.77 

\fo 

2.80 
2.39 
2.70 
2.20 


P.ct. 
0.11 
.81 
1.08 
1.37 
1.41 
1.12 
1.24 
1.11 
1.18 
1.13 


P.ct. 
0.96 
1.63 
2.22 
1.72 
1.95 
1.99 
1.78 
1.52 
1.73 
1.40 


P. ct. 
1.73 
2.44 
3.30 
3.09 
3.36 
3.11 
3.02 
2.63 
2.91 
2.53 


P.ct. 












P.ct. 
0.55 

^98 
.98 
.94 
.89 
.89 
.92 
.73 
87 


P.ct. 
3.49 
5.51 
7.04 
6.84 
6.12 
6.70 
6.71 
5.94 
6.34 
5. 60 


P.ct. 

0.440 
.627 
.790 

.883 
.744 
.791 
.846 
.739 
.811 
.714 


P.ct. 

0.194 
.368 
.442 
.443 
.292 
.432 
.448 
.383 
.433 
. 352 


P.ct. 

0.246 
.259 
.348 
.440 
.452 
.359 
.398 
.356 
.378 
.362 


1:0.79 
1:1.42 
1:1.27 
1:1.01 
1: .65 


131 132 


do 


1:1.21 


133-136 
137 140 


do 


1-1.13 


do 


1:1.08 


141-147 
150 156 


do 

do 


1:1.15 
1: .97 




.Average Nos.1637, 
1640, 1647, 1722, 
1741, 1753, 1764, 
and 1775 

Beef, rump, raw 

Average of all beef 
samples 








2. 52 


1.21 


1.79 


3.00 





.90 


6.42 


.790 


.403 


.387 


1:1.04 


123-124 


1.54 


.66 


.88 


1.54 


.61 


3.69 


.456 


.246 


.210 


1:1.17 




2.29 


1.08 


1.02 


2. 7o' 


.S3 


5. S2 


.713 


.367 


.346 


1:1.06 


114 -116 
UV-120 


Veal, leg, raw 2.83 

do 1.90 


1.26 
1.08 


1.94 
1.37 


3. -:(i 

2. 4.-. 


l.(H 
.91 


7.(K 
5. 26 


.<;oO .303 .347 


1:1.12 
1: .87 




Average 

Average of all beef 
and veal sum- 
Ple^ 


2.37 


1.17 


1.-66 


2. 83 


.95 


6.15 


. 753! . 378 


.375 


1:1.01 




2.30 


1.09 


1.63 


2. 72 





.85 


5.87 


.719 


.369 


.350 


1:1.05 



Table 109. — Chemical composition of cold-water extracts of meats {water-free basis). 











Organic extract- 














Cook- 


Labo- 
ratory 


Kind of meat. 


Pro- 

tcid. 




ives. 


Fat. 


Ash. 


Total 
solid 
mat- 


Total 
nitro- 


Pro- 
teid 
nitro- 


Non- 


experi- 


Ni- 


Non- 




tied 


ment 
No. 








troge- 
nous. 


ni- 
troge- 
nous. 


tal. 






ter. 


gen. 


gen. 


gen. 








P.ct. 


P.ct. 


P.ct. 


P.ct. 


P.ct. 


P. ct. 


P.ct. 


P.ct. 


P.ct. 


P.ct. 


122 


i(;72 


Beef, flank, raw .... 


2.99 


1.89 


2.35 


4.24 





l.;i=>: s.:>s 1.117s: 0.478 


0.600 


121 


16()S 


Heef, neck, raw 


8.02 


2.82 


5.68 


8.50 





2.68, I'.i.Jii ■-'. ls-1 1.283 


.900 


107 


1 6;-.7 


Beef, round, raw 


11.27 


4.41 


9.07 


13.48 





4.00: -J^. :.'> :;.'.^J',t 1.803 


1.426 


108-109 


llilO 


do 


10.68 


5.28 


6.62 


11.90 





3.77 ■J(i.:v"i :;. mi' 1.709 


1.692 


110-113 


1647 


do 


7.05 


5.46 


7.55 


13.01 





■A.tW ■_>:;. 70 L'.s.sl l.lL's' 1.7.53 


131-1:32 


1722 


do 


9.86 


4.08 


7.25 


11.33 





:;.'j:i lm.ii _'. ss". i.:.,s i.::!07 


133-136 


1741 


do 


10. 15 


4.50 


6.46 


10.96 





:^.2;; 2i.:vt s.oyi i.tiJi 1.447 


137-140 


1753 


do 


9.09 


4.21 


5.77 


9.98 





3.47: 22. .04 2.su:i! 1.4.^41 1.351 


141-147 


1761 


do 


9.00 


3.92 


5. 75 


9.67 





2.44' 21.11 2.69.^! 1.440 


1.255 


150-156 


1775 


do 


8.23 


4.23 


5.24 


9.47 





3.26 


20.96 2.673 


1.317 


1.356 




1(576 


AxvvAKv Nos. li;:;7, 
Itilo, 1(U7, 17-.^J, 
1741, 17:)3, ITC.l, 
and 1765 

Beef, rump, raw 

Average of all beef 


it. 42 
3.23 


1.51 
L38 


6.71 
1.84 


11. 22 
3.22 






3.38 
1.28 


24. 02 


2.955 


1.507 


1.448 


123-124 


7. 73, . 955 


.517 


.438 








i 












1656 


samples 

Veal, leg, raw 


8.14 


3.83 


5.78 9.61 




2.91 20.69 2.532 


1.303 


1.229 


114-116 


11.78 


5.24 


8.07: 13.31 





4.16 


29.25, 3.558 


1.885 


1.673 


117-120 


1662 


do.. 


7.76 


4.41 


5.60 10.01 





3.72 


21.49 


2. 658 


1. 242 


1.416 




9.77 


4.83 


6.84: 11.67 





3.94 


25. 38 


3.108 


1.564 


1.544 




Average of all beef 


















and veal sam- 
























ples 


8.39 


3.98 


5. 94 9. 92 

1 





3.09 


21.41 


2. 621 


1.343 


1.278 



128 

' The data presented show that a considerable proportion of raw flesh 
is soluble in cold water. In the case of 11 samples of beef flesh, the 
extracted material contained on an average 2.29 per cent proteid, 
1.08 per cent flesh bases (nitrog-enoCis dl^nic extractives), 1.62 per 
cent nonnitrogenous organic extraifetives, 2.70 per cent total organic 
extractives, and 0.83 per cent ash, making a total of 5.82 per cent 
soluble matter. The total nitrogen dissolved b3^ cold water averaged 
0.713 per cent, and of this total nitrogen 0.367 per cent existed in the 
form of proteid and 0.316 per cent as nonproteid nitrogen. The ratio 
of nonproteid nitrogen to proteid nitrogen was 1:1.06. 

In the case of two samples of veal the cold-water extract contained 
on an average 2.37 per cent proteid, 1.17 per cent flesh bases, 1.66 
per cent non nitrogenous organic extractives, 2.83 per cent total 
organic extractives, and 0.95 per cent ash, giving a total of 6.15 per 
cent soluble material. The total nitrogen dissolved by cold water 
averaged 0.753 per cent, of which 0.378 per cent existed as proteid 
and 0.375 per cent as nonproteid nitrogen. The ratio of the nonpro- 
teid to the proteid nitrogen was 1:1.01. 

B}^ comparing the data here presented regarding each individual 
nutrient with the results of the complete anal3^sis of the meat as given 
in Tables 98 and 99 (pp. 99, 100), it will be observed that 8.67 to 15.03 
per cent of the total proteid in the beef was soluble in water, the aver- 
age for the 11 samples of raw beef being 12.86 per cent and for the 2 
samples of veal a soinewhat greater proportion. All of the nitroge- 
nous and nonnitrogenous extractives were found to be soluble, while 
none of the fat of the flesh went into solution in cold water. The 
greater part of the ash was extracted, the average in the case of l^eef 
being 80.58 per cent, and in the case of veal 84.96 per cent. 

The total nutrients soluble in cold water, expressed as per cent of 
the total nutrients in the original meat (see p. 99), varies from 7.63 in 
beef rump (sample No. 1676) to 28.71 per cent in veal leg (sample No. 
■ 1656), the average for beef being 18.16 and for veal 24.51 per cent. 
In other words, these experiments indicate that from one-fifth to one- 
fourth of the total nutrients of raw beef and veal are soluble in cold 
water. 

The average results of the experiments here reported also show 
that the solid matter obtained b}^ treating beef flesh with cold water 
contains 12.25 per cent nitrogen, 39.34 per cent proteid, 18.56 per 
cent nitrogenous organic extractives, 27.84 per cent nonnitrogenous 
organic extractives, and 14.26 per cent ash, but no fat. Judging from 
the data obtained with two samples, the cold-water extract of veal con- 
tains 12.27 per cent nitrogen, 38.60 per cent proteid, 20.36 per cent 
nitrogenous organic extractives, 25.73 per cent nonnitrogenous organic 
extractives, and 15.63 per cent ash. 



129 

It is evident that the nitrogen existing in the cold-water extracts of 
raw meats is quite equally divided between proteid and nonproteid 
substances, the average ratio for 13 saniples of beef and veal being 
1:1.05. 

Composition of the Cold- Water Extracts of Meats Cooked by 

Boiling. 

The tables which follow summarize data regarding the composition 
of cold-water extracts of boiled meat. 



Table 110. — Chemical composition of cold-water extracts of meats cooked by boiling {fresh 



Labo- 
ratory 
No/ 


Raw 
meat 
used 

No. 


Cook- 
ing ex- 
peri- 
ment 
No. 


Kind of meat. 


Temperature. 


Dura- 
tion of 
cook- 
ing. 


Pro- 
teid. 


Organic extractives. 


At be- 
gin- 
ning. 


During 
cook- 
ing. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


1642 


1640 
1753 

1753 

1741 
1764 
1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 

113 

112 

lie. 
ii« 


Beef, round 


°C. 
Cold. 
Cold. 


85 
85 


Hours. 
3 
3 


Per ct. 
0.13 
.20 


Per ct. 
0.43 

.78 


Per ct. 
0.56 

.82 


Per ct. 
0.99 


1754 


do 


1.60 




Cold. 


85 


3 


.17 


.61 


.69 


1.30 




Beef, round (browned) . 

Average No.s.l642, 
17H and 1756... 

Beef, round (browned) . 




1756 


Cold. 


85 


3 


.17 


.75 


.75 


1.50 




Cold. 


85 


^ 


.17 


.65 


.71 


1.36 


1746 
•1769 


85 
85 
85 


85 
85 
85 


3 
3 
3 


.15 
.21 
.13 


.73 
.95 

.80 


.91 

.88 
.92 


1.64 
1.83 


1780 


do 


1 72 




Average Nos.1769 
and 1780 

Average Nos. 1746, 
1769, and 1780... 






85 


85 


3 


.17 


.88 


.90 


1.78 




85 


85 


3 


.16 


.83 


.90 


1.73 


1641 


100 
100 
100 
100 


85 
85 
85 
85 


3 
3 
3 
3 


.38 
.33 
.21 
.20 


.33 
.79 
.99 
.94 


.45 
1.08 
1.28 
1.04 


78 


1744 


.do 


1 87 


1768 


do 


2 27 


1779 


do 


1 98 










100 


85 


3 


.28 


.76 


.96 


1 72 








1755 


Cold. 
Cold. 


100 
100 


3 
3 


.44 
.49 


.74 

.79 


.90 
.91 


1.64 


1757 


Beef, round (browned) . 
Average 

Beef, round 

Beef, round (browned) . 

Average 

Average of all 
cooked 3 hours.. 


1.70 




Cold. 


100 


3 


.47 


.77 


.90 


1.67 


1743 
1745 


100 
100 


100 
100 


3 
3 


.33 
.24 


.77 


1.04 
.79 


1.81 
1.51 




100 


lUO 


3 


.29 


.75 


.91 


1.66 








3 


.26 


.75 


.88 


1.63 




Beef, round 

do 

Veal, leg 

do 

Average Nos. 1654 
and 1658.- 








1646 
1645 


Cold. 
Cold. 


65 

85 


5 
5 


!36 


;i 


.38 
.43 


.67 


1654 
1658 


Cold. 
Cold. 


85 
S5 


5 
5 


.60 
.31 


.29 
.44 


.96 
.55 


1.25 
.99 




Cold. 


85 


5 


.46 


.37 


.75 


1 12 




Average Nos. 1645. 
1654, and 1658 ... 






Cold. 


85 


5 


.42 


.35 


.65 


1.00 



IHSO— Xo. 162—06- 



130 

Table 110. — Chemical composition of cold-water extracts of meats cooked by boiling {fresh 
substance) — Continued. 



Labo- 
ratory 
No. 


Raw 
meat 
used 
No. 


Cook- 
ing ex- 
peri- 
ment 
No. 


Kind of meat. 


Temperature. 


Dura 




Pro- 
teid. 


Organic extractives. 


At be- 
gin- 
ning. 


During 
cook- 
ing. 


tion of 
cook- 
ing. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


1644 
1720 


1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 

1705 
1656 


Ill 
131 

121 
123 
125, 

122 
115 
117 

107 
110 
132 

126 
114 


Beef, round 

do 


°a 

100 
100 


85 
85 


Hours. 
5 
5 


Per ct. 

0.29 

16 


Per ct. 
0.40 


Per ct. 
0.57 
.15 


Per ct. 

0.97 

80 




Average 








100 


85 


5 


.23 1 .53 


36 1 «9 




Beef, neck 






1665 


100 
100 
100 


85 

85 
85 


5 
5 
5 


.19 .32 
.38 .47 
.38 .29 


.55 
.43 
.34 


87 


1673 


Beef rump 


90 


1703 


do 


63 




Average Nos. 1673 
and 1703 






100 


85 


5 


.38 


.38 


.39 


.„ 




Beef, flank 




1669 


100 
100 
100 


85 
85 
85 


5 
5 
5 


• .39 
.49 
.32 


.04 
.69 
.55 


.17 
1.00 


21 


1653 


Veal leg 


1 69 


1664 


do 

Average Nos. 1653 
and 1664 


1.32 




100 


85 


5 


.41 


.62 


.89 


1.51 




Average Nos. 1644, 
1653, 1664, 1665, 
1669, 1673, 1706, 
and 1720 






100 


85 


5 


.33 


.43 


.50 


.93 




Beef, round 

do 

do 

Average 

Beef, rump 

Veal, leg 

Average Nos. 1639, 
1643, 16.52, 1704, 
and 1721 




1639 
1643 
1721 


100 
100 
100 


100 
100 
100 


5 
5 
5 


.97 
.92 
.56 


.48 
.44 
.65 


1.19 

.57 
.50 


1.67 
1.01 
1.15 




100 100 5 


.82 


.52 


.75 


1.27 


1704 
1652 


100 
100 


j 100 
1 100 


5 
5 


.90 

.44 


.53 
1.12 


.72 
1.67 


1. 25 
2.79 




1 ! 

100 100 j 5 j .76 


.64 


.93 


1 57 




Average of all 






t 

1 




.47 


.47 


.65 


1 12 




Average of all 
cooked 3 or 5 
hours 














.38 


.60 


.75 


1.35 








1 




Labo- 
ratory 
■ No. 


Raw 
meat 
used 

No. 


Cook- 
ing ex- 
peri- 
ment 

No. 


Kind of meat. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 
nitro- 
gen. 


Proteid 
nitro- 
gen. 


Non- 
proteid 
nitro- 
gen. 


Ratio of 

non- 
proteid 
to pro- 
teid ni- 
trogen. 


1642 


1640 
1753 

1753 

1741 
1764 
1775 


109 
137 

139 

136 
145 
154 


Beef round 


Per ct. 




Per ct. 
0.27 
.55 


Per ct. 
1.39 
2. 35 


Per ct. 
0.160 

. 282 


Per ct. 
0.021 
.032 


Per ct. 
0.139 

.251 


1:0.15 


1754 


do 


1: .13 







.41 


1.88 


.221 


.027 


.194 


1- .14 




Beef, round (browned) . . 

Average Nos. 1642, 
1754, and 1756.-.. 

Beef, round (browned) . . 

Beef, round 

do 

Average Nos. 1769 
and 1780 




1756 





..50 


2.17 


.268 


.028 


.240 


1: .12 







44 


1.97 


.237 


.027 


.210 


1: .13 


1746 
1769 
1780 







.51 
.63 
.57 


2.30 
2.67 
2.42 


.260 
.339 
.276 


.024 
. 035 
.021 


.236 
.304 
. 255 


1: .18 
1: .10 
1: .01 







.60 


2.55 


.308 


.028 


.280 


1: .10 




Average Nos. 1746, 
1769, and 1780.... 









.57 


2.46 


.292 


.026 


.266 


1: .10 



131 

Table 110. — Chemical composition of cold-water extracts of meats cooked by boiling {fresh 
substance) — Continued. 



Labo- 
ratory 

No. 


Raw 
meat 
used 
No. 


Cook- 
ing ex- 
peri- 
ment 

No. 


Kind of meat. 


Fat. 


Ash. 


Total 

solid 

matter. 


Total 
nitro- 
gen. 


Proteid 
nitro- 
gen. 


Non- 
proteid 
nitro- 
gen. 


Ratio of 

non- 
proteid 
to pro- 
teid ni- 
trogen. 


1641 


1640 
1741 
1764 
1775 


108 
134 
144 
153 

138 
140 

133 
135 

113 

112 

116 
118 

111 
131 

121 
123 
125 

122 
115 
117 

107 
110 
132 

126 
114 




Per ct. 






Perct. 
0.29 
.53 
.32 

.60 


Per ct. 

1.45 
2.73 

2.80 

2.78 


Per ct. 
0.168 
.307 
.852 
.332 


Per ct. 
0.062 
.052 
.034 
.032 


Per ct. 
0.106 
.256 
.318 
.300 


1:0.58 


1744 


do 


1: .20 


1768 
1779 


do 

do 


1: .11 
1: .11 









.44 


2.44 


.290 


.045 


. 245 


1- 18 




Beef round 




1755 1753 






.42 
.52 


2.50 
2.71 


.309 
.332 


.070 
.078 


.239 
.254 


1- 29 


1757 1753 


Beef, round ( browned) . . 
Average 


1: .31 







.47 


2.61 


.321 


.074 


.247 


1- 30 










1743 


1741 
1741 

1647 
1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 






!51 


2.71 
2.26 


.300 
.270 


.053 
.039 


.247 
.231 


1- 21 


1745 


Beef, round (browned) . . 
Average 


1: .17 







.54 


2.49 


.285 


.046 


.239 


1- 19 




Average of all 
cooked 3 hours. . 









.49 


2.38 


.283 


.042 


.241 


1: .17 


1646 






.24 
.34 


1.18 
1.45 


.138 
.161 


.044 
.057 


.094 
.104 


1- 47 


1645 


do 


1: .55 


1654 






.50 
.40 


2. 35 
1.70 


.189 
.190 


.095 
.050 


.094 
.140 


1-1 01 


1668 


do 


1: .36 




Average Nos. 1654 
and 1658 









.45 


2.03 


.190 


.073 


.117 


1- 62 




Average Nos. 1645, 
1654, and 1658... 

Beef round 









.41 


1.83 


.180 


.067 


.113 


1; .60 


1644 






.38 
.25 


1.64 
1.21 


.174 
.234 


.046 
.026 


.128 
.208 


1- 36 


1720 


do 


1: .13 













.31 


1.43 


.204 


.036 


.168 


1: .21 




Beef neck 




1665 







.20 
.25 

.28 


1.26 
1.53 

1.29 


.132 
.212 
.154 


.030 
.061 
.061 


.102 
.151 
.093 


1- 29 


1673 




1- 40 


1703 


do 

Average Nos. 1673 
and 1703 


1: .66 







.26 


1.41 


.183 


.061 


.122 


1- .50 




Beef flank 




1669 







.20 
.60 
.53 


.80 
2. 78 
2.17 


.077 
.301 
227 


.063 
.079 
.052 


.014 
. 222 
.175 


1-4 50 


1653 




1- .36 


1664 


do 

Average Nos. 1653 
and 1664 


1: .30 







.56 


2.48 


. 264 


.066 


.198 


1: .33 




Average Nos. 1644, 
1653, 1664, 1665, 
1669, 1673, 1703, 
and 1720 









.34 


1.60 


.189 


. 052 


.137 


1: .38 








1639 







.50 
.44 

.38 


3.14 
2.37 
2.09 


.309 
.288 
.297 


.156 
.147 
.089 


.154 
.141 
.208 


1:1.01 


1643 


...do. 


1-1 04 


1721 


do 


1: .43 




Average 

Beef, rump . . 









.44 


2.53 


.298 


.130 


.168 


1: .77 


1704 






.47 
.73 


2. 62 
3.96 


.315 

.428 


.144 
.070 


.171 
.358 


1- .84 


1652 


Veal, leg 


1: .20 




Average Nos. 1639, 
1643, 1652, 1704, 
andl721 

Average of all 
cooked 5 hours.. 

Average of all 
cooked 3 or 5 
hours 









.50 


2. 83 


.327 


.121 


.206 


1: .59 




" 


.39 


1.98 


.225 


.074 


.151 


1: .49 







.44 


2.17 


.251 


.060 


.191 


1: .31 









132 

Table 111. — Chemical composition of cold-water extracts of meats cooked by hoiling 
( water-free substance ) . 



Labo- 
ratory 
No.' 



Raw 
meat 
used 
No. 



Cook- 
ing ex- 
peri- 
ment 
No. 



Kind of meat. 



At be- 
gin- 
ning. 



During 
cook- 
ing. 



Dura- 
tion of I Pro- 
cook- teid. 
ing. 



Organic 
extractives. 



Nitrog- 
enous. 



Nonni- 
trog- 
enous. 



1642 
1754 



1746 
1769 
1780 



1641 
1744 
1768 
1779 



1755 
1757 



1646 
1645 



1654 
1658 



1640 
1753 



1741 
1764 
1775 



1764 
1775 



1753 
1753 



1743 1741 
1745 1741 



1647 
1647 



1656 
1662 



1644 1647 
1720 ' 1722 



1665 1668 
1678 1676 i 
1703 1705 



1669 I 1672 j 
1653 I 1656 I 
1664 I 1662 



109 
137 



136 
145 

154 



144 
153 



123 
125 



115 

117 



Beef, round. 
do 



Cold. 
Cold. 



Average 

Beef, round (browned) 



.\verage No.s. 1642, 1754, 
and 1756 



Beef, round (browned) 

Beef, round 

do 



Average Nos. 1769 and 
1780 



Average Nos. 1746, 1769, 
and 1780 



Beef, round. 

do 

do 

do 



100 
100 
100 
100 



Beef, round 

Beef, round (browned). 



Cold. 
Cold. 



Beef, round 

Beef, round (browned). 



Average of all cooked 3 
hours 



Beef, round. 
do 



Veal, leg . 
do 



Cold. 
Cold. 



Cold. 
Cold. 



Average No 
and 1658 . . 



Beef, round . 
do 



Beef, neck.. 
Beef, rump . 



100 
100 
100 



Average Nos. 1673 and 
1703 



Beef, flank . 
Veal, leg ... 
do 



100 
100 
100 



Average Nos. 1653 and i 
1664 



Average Nos. 1644, 1653. 
1664, 1665, 1669, 1673, 
1703, and 1720 



°C. 
85 



Perct. 
0.35 
.46 



Per ct. 
1.07 
1.78 



.51 
.44 



1.00 j 
1.13 



2.40 
2.05 



1.69 
1.81 



1.82 
1.68 



.92 
1.25 



Per ct. 
1.40 

1.87 



2.09 
2.02 
2.05 



2.0 



1.10 
2.56 
3.11 
2.27 



2.26 



2.06 
2.09 



2.46 
1.85 



1.03 
1.07 



3.06 
1.55 



1 1..3 


.99 ' 


1.89 


.71 ; 

.36 


.98 
1.45 


1.39 

.34 


.54 


1.22 


.87 


.42 
.62 i 
.74 


.70 
.76 
.56 


1.21 
.70 
.66 


.68 


.66 


.68 


.SI 

.84 i 


.07 
2.07 
1.47 


.32 
3.00 
1.99 


1.16 


1.77 


2.50 


.74 


1.01 


1.20 



133 

Table 111. — Chemical composition of cold-water extracts of meats cooked by boiling 
( uxiter-free substance ) — Continued. 



Labo- 


Raw 
meat 
used, 
No. 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat. 


Temperature. 


Dura- 
tion of 
cook- 
ing. 


Pro- 
teid. 


Organic 
extractives. 


tory 
No. 


At be- 
gin- 
ning. 


During 
cook- 
ing. 


Nitrog- 
enous. 


Nonni- 
trog- 
enous. 


1G39 
1643 
1721 


1637 
1647 
1722 

1705 
1656 


107 
110 
132 

126 
114 


Beef, round 

do 

do 


°C'. 
100 
100 
100 


°C. 
100 
100 
100 


Hours. 
5 
5 
5 


Per ct. 
2.40 
2.33 
1.31 


Per ct. 
1.19 
1.12 

1.51 


Per ct. 
2.95 
1.44 
1.17 




2.01 


1.27 


1 85 




Beef, rump 

Veal, leg 

Average Nos. 1639, 1643, 
1652, 1704, and 1721 


100 
100 


100 
100 


5 
5 




1704 
1652 


2.00 
1.25 


1.18 
3.18 


1.60 

4.14: 




1.86 


1.63 


2.38 




Average of all cooked 5 












1.16 


1.18 


1.66 




Average of all cooked 3 
or 5 hours ! 












.88 


1.43 


1.84 















Labo- 
ratory 
No. 


Raw 

meat 
used 
No. 


Cook- 
ing ex- 
peri- 
ment 
No. 


Kind of meat. 


Total 
ex- 
tract- 
ives. 


Fat. 


Ash. 


Total 
solid 
mat- 
ter. 


Total 
nitro- 
gen. 


Proteid 
nitro- 
gen. 


Non- 
proteid 
nitro- 
gen. 


1642 


1640 
1753 

1753 

1741 
1764 
1775 

1640 
1741 
1764 

1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 


109 

157 

139 

136 
145 
154 

108 
134 
144 
153 




Per ct. 

2.47 
3.65 


Per ct. 




Per ct. 
0.67 
1.25 


Per ct. 
3.49 
5.36 


Per ct. 
0.399 
.645 


Per ct. 
0.053 
.073 


Per ct. 
0.346 


1754 


do 

Average 

Beef, round (browned) ... 

Average Nos. 1642, 
1754, and 1756 

Beef, round (browned) ... 

Beef, round 

do 

Average Nos. 1769, 
and 1780 


.572 




3.07 





.96 


4.43 


.522 


.063 


.459 


1756 


3.50 





1.16 


5.06 


.626 


.065 


.561 




3.20 





1.03 


4.64 


.557 


.064 


.493 


1746 
1769 
1780 


3.77 
4.20 
3.84 







1.17 
1.46 
1.27 


5.29 
6.16 
5.40 


.597 
.779 
.617 


.055 
.080 
.046 


.542 
.699 
.571 




4.03 





1.37 


5.78 


.698 


.063 


635 




Average Nos. 1746, 
1769, a nxi 1780 

Beef, round 






3. 93 





1.30 


5.62 


.664 


.060 


.604 


1641 


1.91 
4.44 
5.51 
4.32 








.71 
1.26 

.79 
1.31 


3.55 
6.48 
6.81 
6.07 


.411 

.728 
.855 
.724 


.150 
.124 
.082 
.070 


'>61 


1744 
1768 


do 

do 


. 604 
773 


1779 


. -do 


654 




138 
140 

133 
135 

113 
112 

116 
lis 


Average 

Beef, round 

Beef, round (browned) ... 

Average 

Beef, round 






4. 05 





1.02 


5.73 


.680 


.107 


.573 


1755 
1757 


3. 75 
3. 90 






.96 
1.20 


5.71 
6. 23 


.706 
.763 


.161 
.180 


.545 
.583 




3.83 





1.08 


5.97 


.735 


.171 


.564 


1743 


4.28 
3.53 






1.35 
1.19 


6.41 
5.29 


.707 
.631 


.124 
.091 


583 


1745 


Beef, round (browned) ... 
Average 


.540 




3.91 





1.27 


5.85 


.669 


.108 


561 




Average of all 
cooked 3 hours 

Beef, round 

Veal, leg 

do 

Average 

Average Nos. 1645, 
1654, and 1658 






3.79 





1.13 


5.52 


.657 


.097 


. 560 


1646 

1045 


1.81 
1.87 






.65 

.84 


3.19 
3.59 


.372 
.401 


.118 
.142 


.254 
.250 


1654 
1658 


3.98 
2. SO 






1.59 
1.13 


7.46 
4.84 


.602 
.539 


. 303 
. 112 


.299 
.397 




3.40 





1.36 


6.15 


.571 


. 223 


.348 




2.88 





1.19 


5.30 


.514 


.196 


.318 



134 



Table 111. — Chemical composition of cold-ivater extracts of meats cool-ed hy boiling {vmter- 
free substance) — Continued. 



Labo- 
ratory 

No. 


Kaw 

meat 
used 
No. 


Cook- 
ing ex- 
peri- 
ment 
No. 


Kind of meat. 


Total 

ex- 
tract- 
ives. 


Fat. 


Ash. 


Total 
solid 
mat- 
ter. 


Total 
nitro- 
gen. 


Proteid 
nitro- 
gen. 


Non- 
proteid 
nitro- 
gen. 


1644 


1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


Ill 
131 

121 
123 
125 

122 
115 
117 

107 
110 
132 

126 
114 




Per ct. 
2.37 
1.79 


Per ct. 




Per ct. 
0.93 
.57 


Per ct. 
4.01 
2.72 


Per ct. 
0.426 

.524 


Per ct. 
0.113 
.057 


Per ct. 
0.313 


1720 


do 


.467 




2.09 





.75 


3.37 


.475 


.085 


.390 




Beef, neck 




1665 


1.91 
1.46 
1.22 







.44 


2.77 
2.49 
2. 50 


.290 
.343 
.297 


.066 
.099 
.118 


.224 


1673 




.244 


1703 


do 

Average Nos. 1673 
and 1703 


.179 




1.34 





.4S 


2. .50 


.320 


.109 


211 




Beef flank 




1669 


.39 
5.07 
3.46 







.37 

1.80 
1.39 


1.51 

8.34 
5. 69 


.144 
.903 
.595 


.118 
.237 
.135 


026 


1653 
1664 


Veal, leg 

do 

Average Nos. 1653 
and 1664 


.666 
.460 




4.27 





1.60 


7.02 


.749 


.186 


5()3 




Average Nos. 1644, 
1653, 1664, 1665. 
1669. 1673, 1703, and 
1720 






2.21 





.81 


3.76 


.440 


.118 


.322 




Beef round 




1639 


4.14 
2. 56 

2.68 







1.24 
1.11 
.90 


7.78 
6.00 
4.89 


.766 
.730 
.694 


.384 
.372 
.208 


382 


1643 
1721 


do 

do 

Average 


.358 
.486 


^ 


3.12 





1.08 


6.22 


.730 


.321 


.409 








1704 


2.78 
7.92 






1.04 
2.07 


5. 82 
11.24 


.699 
1.215 


.320 
.199 


.379 


1652 


Veal, leg 


1.016 




Average Nos. 1639, 
1643.1652,1704,and 
1721 






4.01 





1.27 


7.15 


.821 


,297 


.524 




Average of all 
cooked 5 hours 

Average of all 
cooked 3 or 5 hours 






2.84 





1.00 


5.00 


.561 


.184 


.377 




3.27 





1. 06 


5. 23 


.604 


.145 


.459 



The data reported show that the cold-water extract of 31 samples of 
boiled beef and veal contained on an average 0.38 per cent proteid, 
0.60 per cent nitrogenous extractives, 0.75 per cent nonnitrogenous 
extractives, 1.35 per cent organic extractives, and 0.41 per cent of 
mineral matter, making a total of 2.17 per cent soluble matter. The 
total nitrogen averaged 0.251 percent, of which 0.060 per cent existed 
as soluble proteid and 0.191 per cent as nonproteid nitrogen. The 
ratio of nonproteid to proteid nitrogen was 1:0.31. Comparison of 
these figures with those on page 127 indicate that boiled meat is b}^ no 
means as soluble in cold water as raw. It must be remembered, how- 
ever, that these figures for the solubility of uncooked and boiled meats 
as reported are not directly comparable, since the uncooked meats con- 
tain much more water than do the cooked meats. It will therefore 
be more satisfactory to consider the results as calculated to a water-free 
basis. When the results are thus stated (see Table 111, p. 132), we 
find that cold water removed from the 31 samples of boiled flesh on an 
average 0.88 per cent proteid, 1.43 per cent nitrogenous extractives, 
1.84 per cent nonnitrogenous extractives, 3.27 per cent organic 



135 

extractives, and 1.06 per cent ash, making in all 5.23 per cent soluble 
material. Upon the same basis, the amount of total nitrogen dis- 
solved by cold water from the boiled meats averaged 0.604 per cent, 
of which 0.115 per cent existed as proteid and 0.159 per cent as non- 
proteid nitrogen. 

In the case of raw meats the average values for samples on a water- 
free basis (see Table 109, p. 127) are: 8.39 per cent proteid, 3.98 per 
cent nitrogenous extractives, 5.91 per cent nonnitrogenous extractives, 
9.92 per cent total organic extractives, 3.09 per cent ash, or 21.41 per 
cent total soluble matter. The average percentage of total nitrogen 
dissolved by cold water from the raw meats was 2.621, of which 1.313 
existed as proteid nitrogen and 1.278 as nonproteid nitrogen. 

These results show plainly that boiled meats are much less soluble 
in cold water than similar cuts of raw meat, the total nutrients of raw 
meats being 1.7 times more soluble in cold water than the nutrients of 
meats cooked in hot water. As regards the individual constituents, 
the proteids of raw meats are 9.5 times more soluble in cold water 
than are the proteids of boiled meats. The nitrogenous and nonnitroge- 
nous extractives of both raw and cooked meats are completeh^ soluble 
in water, but the cold-water extracts of uncooked meats contain three 
times as great a quantit}^ of these substances as do the cold-water 
extracts of boiled meats, calculated to the water-free basis. The cold- 
water extracts of uncooked meats contain three times as much ash and 
1.3 times more total nitrogen, 9.2 times more proteid nitrogen, and 
2.8 times more nonproteid nitrogen than do cold-water extracts of 
meats cooked in hot water. 

By comparing the data here presented regarding each individual 
nutrient in the cold-water extracts of meats cooked by boiling with 
the results of the complete anal3'sis of the cooked meats as given in 
Table No. 100, it will be found that only 1.19 per cent of the total 
proteid existing in the cooked meat was soluble in cold water, while in 
the case of the raw meats 12.86 per cent of the total proteid was in a 
soluble form. As in the case of the uncooked meats, all of the nitroge- 
nous and nonnitrogenous extractives of the boiled meats were found 
to be soluble, while none of the fat of the flesh entered into solution. 
A considerable proportion of the ash of the boiled meat was soluble 
in water, the average being 66.67 per cent as compared with 80.58 
per cent for 11 samples of raw beef. 

The total nutrients soluble in cold water, expressed as per cent of 
the total nutrients in the boiled meats, varies from 1.47 in beef flank 
(sample No. 1669) to 10.87 per cent in the case of veal leg (sample No. 
1652), the average being 5.02 per cent. In other words, these experi- 
ments indicate that on an average one-twentieth of the total nutrients 
of the cooked meat are soluble in cold water. In the raw meats the 
total nutrients soluble in cold water form 18.46 per cent or about one- 
fifth of the total nutrients originally present. 



136 

The average results of the 31 analyses of the meats cooked in hot 
water indicate that the solid matter obtained by extraction with cold 
water contains 11.57 per cent nitrogen, 17.51 per cent proteid, 27.65 
per cent nitrogenous extractives, 31.56 per cent nonnitrogenous 
extractives, and 20.28 per cent ash. The corresponding data for the 
raw meats were as follows: 12.25 per cent nitrogen, 39.3-1 per cent 
proteid, 18.56 per cent nitrogenous extractives, 27.84: per cent non- 
nitrogenous extractives, and 14.26 per cent ash. 

In the ease of boiled meat the soluble matter of the cold-water 
extract contains much less proteid matter and considerably^ greater 
quantities of nitrogenous and nonnitrogenous extractives and ash than 
in the case of raw meats. 

It is evident from the data here given, that in the cold-water extracts 
of meats cooked in hot water, the proportion of proteid and the non- 
proteid nitrogen is quite unlike that in the cold-water extracts of 
uncooked meats. In the former the ratio of nonproteid to proteid 
nitrogen is 1:0.31 and in the latter 1:1.05. 

In discussing the chemical composition of meats cooked by boiling 
(p. 113), the conclusion was reached that there were no marked or impor- 
tant differences in the chemical composition and nutritive vahie of 
meats which had been cooked in hot water by different methods. The 
data obtained in the study of the chemical composition of the cold- 
water extracts of the boiled meats furnish some additional informa- 
tion on this point, and the following table gives a summary of the 
averages of the results obtained in the analyses of the cold-water 
extracts of meats cooked in hot water by different methods: 

Table 112. — Summary showing the cliemiccd composition of cold-nnter extracts of meats 
cooked hy different methods of boiling. 



Method of 
cooking. 



Tempera- 


^ 




Organic 


ture. 


s 




extractives. 


bi) 


.;, 


X 


i 








<= bi) 






5P 




1 




.2 




f 


o 


s 

o 


< 


Q 


« 


d. 


;2; 


^ 


H 


°a 


°a 


Rrs. 


P.ct 


p.ct. 


P.ct. 


P.ct. 


Cold. 


85 


3 


0.17 


0.65 


0.71 


1,36 


85 


85 


8 


.16 


.83 


.90 


1,73 


100 


85 


3 


.28 


.76 


.96 


1.72 




85 


3 


.21 


.75 


.87 


1.62 


Cold. 


100 


3 


.47 


77 


.90 


1.67 


100 


IOC 


H 


.29 


.75 


.91 


1 66 




IOC 


3 


.38 


.76 


.91 


1,67 






3 


.26 


.75 


.88 


1.63 


Cold. 


65 


5 


.27 


.29 


.38 


.67 


(^old. 


85 


5 


.42 


.35 


.65 


1.00 


KHl 


85 


5 


,33 


.4;^ 


.50 


,93 




85 


5 


.35 


.41 


.54 


.95 


100 


IOC 


5 


.76 


.64 


.93 


1.57 






5 


.47 


.47 


.65 


1.12 








38 


60 


75 


1 35 








2.30 


10.9 


1.63 


2.72 

















c 


f^n 










^ 








c 


'C 


















H 


Ph 


P.ct. 


P.d. 


0. 237 


0.027 


. 292 


.026 


.290 


.045 


.275 


.034 


.321 


.074 


. 285 


.046 


.303 


.060 


.283 


.042 


.138 


.044 


.180 


.067 


.189 


.052 


.187 


.056 


.327 


.1211 


.225 


.074 


.251 


.060 


.719 


.369 



^2 



Boiled . 
Do.. 
Do.. 
Do.. 



Do I 

Do i 

Do ! 

Boiled, 3 hours. 

Do ' 

Do 

Do 

Do 

Do 

Boiled, 5 hours. 

Boiled, 3 and 
5 hours 

Uncooked 



\ct. 


p.ct. 


P.ct. 


(] 


0.44 


1.97 





.0/ 


2.46 





.44 


2.44 





.48 


2. 31 





,47 


2.61 





.54 


2.49 





.51 


2.55 





.49 


2. 38 





.24 


1.18 





.41 


1.83 





,34 


1.60 





.36 


1.66 





.50 


2.83 





.39 


1.98 





.44 


2.17 





.85 


5.87 



P. Ct. 1 

0.210 
. 266 
. 245' 
.241 
.247 
.239 
.2431 
.241 
.094' 
. 113 
.137 
.131 
. 206^ 
.151 



0.13 
.10 

.18 



.25 
.17 



.31 
1.05 



137 

It is evident from the data in Table 112, that the differences between 
the chemical composition of the cold-water extracts of meats cooked 
by different methods of boiling are much less than those which exist 
between boiled meats and raw meats. There appear to be, however, 
slight differences in the case of meats cooked for three and for five 
hours. The average composition of the cold-water extracts of 11 
samples of meats cooked for three hours was 0.26 per cent pro- 
teid, 0.75 per cent nitrogenous extractives, 0.88 per cent nonnitroge- 
nous extractives, 1.63 per cent total organic extractives, 0.49 per 
cent ash, and 2.38 per cent total soluble matter. The total nitrogen 
dissolved by cold water averaged 0.283 per cent, of which 0.012 per 
cent existed as proteid and 0.211 per cent as nonproteid nitrogen. 
The ratio of nonproteid to proteid nitrogen, was 1:0.17. The aver- 
age composition of the cold-water extracts of the 17 samples of 
meats which had been cooked for five hours was as follows: 0.47 per 
cent proteid, 0.17 per cent nitrogenous extractives, 0.65 per cent non- 
nitrogenous extractives, 1.12 per cent total organic extractives, 0.39 
per cent ash, and 1.98 per cent total soluble material. The total dis- 
solved nitrogen averaged 0.225 per cent, of which 0.071 per cent was 
proteid and 0.151 per cent nonproteid nitrogen, the ratio of nonproteid 
to proteid nitrogen being 1:0.19. These results show that the meats 
cooked for the longer time in hot water contained almost twice as 
much soluble proteid, but only about two-thirds as much total organic 
extractives, and four-fifths as much ash and total soluble material as 
those oooked for the shorter period. The differences in the composi- 
tion of the cold-water extracts of meats cooked at different tempera- 
tures are so slight (see Table 110) that it is not deemed necessary to 
consider them in detail here. 

In conclusion it may be said that the analyses of the cold-water 
extracts of boiled meats confirm the deduction made from the data 
regarding their chemical composition, namely, that the different meth- 
ods commonly used in cooking meats in hot water cause only slight 
variations in the composition and solubility, and hence in nutritive 
value and flavor of the resulting product. 

Composition of the Cold-water Extracts of Meats Cooked 
BY Roasting, Broiling, Sauteing, and Frying. 

The results of the analysis of the cold-water extracts of meats 
which were cooked b}^ roasting, broiling, sauteing, and frying are 
summarized in Tables 113 and 114. 



138 

Table 113. — Chemical composition of cold-water extracts of meats cooked hy roasting, 
broiling, sauteing, and frying {fresh substance). 





d 
1 

s 

1 


a 

SI 

be 
c 


Kind of meat and 
method of rooking. 


s 

PL, 


Organic 
extractives. 


i 


< 




1 

'2 


t 

s 

-a 

s 
s 

Plh 


t 

V. 

1 

1 


5S) 


6 

1 


o 
c 

t 


be 

o 


"3 
I 


g fl 

O o 

It 


1770 
1781 


1764 
1775 

1764 

1775 

1662 

1775 
1764 
1775 

1676 
1662 

1764 
1775 

1764 


146 
155 

147 
156 

120 

152 
142 
151 

124 
119 

141 
150 

143 


Beef, round, pot roast 
do 

Average 

Beef, round, roast 

do 

Average 

Veal, leg, roast 

Average Nos. 
1660, 1771 and 
1782 

Beef, round, gas 


P.ct. 
0.31 
.42 


P.ct. 
1.40 
1.11 


P.ct\p.ct. 
1.69 3.09 
1.17 2.28 


p.ct. 




P. ct. 
0.84 
.83 


p.ct. 
4.24 
3.53 


1 

p.ct., p.ct. 
0. 498 0. 050 
.421 .067 


P. ct. 
0.448 
.354 


1:0.14 
1: .19 




.37 


1.26 

1.36 
.94 


1.43| 2.69 

1.55 2.91 
1.27 2.21 








.83 

.96 
.95 


3.89 

4.62 
4.39 


.460 

. 557 
.497 


.059 


.401 


1: .15 


1771 
1782 


.75 
1.23 


.119 
.197 


.438 
.300 


1: .27 
1: .66 




.99 


1.15 


1.4l| 2.56 


0| . 96 


4. 51 




.158 


.369 


1: .43 


1660 


.41 


1.34 


1.89 3.23 


LIS 


4. S2 


. 496 


.066 


.430 


1: .15 




.80 


1.21 


1.57| 2.78 


1.03 


4.61 


.517 


.128 


.389 


1: .33 


1778 


.83 

1.37 

.58 


1.38 

1.46 

1.48 


1.62 3.00 


1.01 

.99 
1.05 


4.84 

5.54 
4.83 


. 575 

. 68() 
. 569 


.133 

.219 
.094 


.442 

.467 
.475 


1- 30 


1766 
1777 


Beef, round, pan 

broiled 

do 

Average Nos. 
1766 and 1777. 

Beef, rump, pan 
broiled 


1.72 
1.72 


3.18 
3.20 


l: .47 
1: .20 




.98 


1.47 


1.72 


3.19 


1.02 


5.19 


.628 


.156 


.472 


1: .33 


1674 


.27 
.42 


1.07 
1.33 


1.33 

1.84 


2.40 
3.17 


1.07 

1.29 


3.74 

4.88 


.387 
.494 


.044 

.068 


.343 

.426 


1: .13 


1659 


Veal, leg, pan 
broiled 

Average Nos. 
1659,1674,1766 
and 1777 

Beef, round, sauteed. 
do 

Average 

Beef, round, fried 

Average of all 
beef samples. 

Average of all 
veal samples. 

Average of all 
beef and veal 
samples 


1: .16 




.66 


1.34 


1.65 


2.99 


1.10 


4.75 


.534 


.106 


.428 


1: .25 


1765 
1776 


1.03 
.73 

.88 

.h?, 

.73 


1.38 
1.37 

1.38 

1.(12 

1.33 


1.69 
1.61 


3.07 

2.98 


0, .94 
.95 


5.04 
4.66 


.608 
. 556 


.165 
.116 


.443 
.440 


1: .37 
1: .26 




l.(i5 


3.03 


o; .94 
1.09 

.97 


4.85 
5.07 

4.59 


.582 
. 605 

.542 


.141 
.086 

.117 


.441 
.519 


1: .32 


1767 


1.83 


3.45 


1: .17 




1 
1.56 2.89 


. 425 


1: .28 




.41 


1.34 


1.87 3.21 


1 
1.23 


4.85 


.495 


.067 


.428 


1: .16 




.68 


1.33 


1.61 


.2.94 





1.01 


4.63 


.535 


.109 


.426 


1: .26 



139 



Table 114. - 



-Chemical composition of cold-water extracts of meats cooked by roasting, broil- 
ing, sauteing, and frying {water-free substance). 





d 

1 


a 

X c 

r 

8 


Kind of meat and 
method of cooking. 


1 


Organic extract- 
ives. 




i 


1 

2. 


i 

'S 


1 

'-2 

a 

Oh 


d 


- 6 
'A 

1 
1 


o 
a 

2 


i 
he 
o 

o 


1 


'3 

-d 

1 

a 
o 


1770 
1781 


1764 
1775 

1764 
1775 

1662 

1775 
1764 
1775 

1676 
1662 

1764 
1775 

1764 


146 

155 

147 
156 

120 

152 
142 
151 

124 
119 

141 
150 

143 


Beef, round, pot roast. 
do 

Average 

Beef, round, roast 

do 


P.d. 
0.65 
.89 


p.d. 
2.91 
2.36 


P.ct. 
3.52 
2.49 


Perd. 
6.43 

4.85 


Perd. 




Perd. 
1.75 
1.76 


Perd. 
8.83 
7.50 


Perd. 
1.036 
.895 

.966 


Perd. 
0. 105 
.142 


Perd. 
0.931 
.753 




.77 

2.10 
3.91 


2.64 

3.84 
2.99 


3.01 


5.65 





1.75 


8.17 


.124 


.842 


1771 
1782 


4.38 
4.04 


8.22 
7.03 






2.71 
3.02 


13.03 
13.96 


1. 574 
1.582 


.338 
.626 


1.236 
.956 




Average 

Veal, leg, roast 

Average Nos. 
1660, 1771, and 
1782 

Beef, round, gas 

broiled 

Beef, round, pan 

broiled 

do 






3.01 


3.42 


4.21 


7.63 


^ 


2.86 


13. 50 


1.578 


.482 


1.096 


1660 


1.30 


4.23 


5.97 


10.20 





3.73 


15. 23 


1.566 


.210 


1. 356 


1778 
17C;) 
1777 


2.44 

2.46 

3.98 
1.69 


3.69 

4.09 

4.25 
4.32 


4.79 

4.80 

5.00 
5. 02 


8.48 

8.89 

9.25 
9.34 










3.15 

2.99 

2.88 
3.07 


14.07 

14.34 

16.11 
14.10 


1. 574 

1. 705 

1.996 
1.662 


.391 

.393 

.636 
.273 


1.183 

1.312 

1.360 
1.389 




2.84 


4.29 


5.01 


9.30 





2.97 


15.11 


1.829 


.455 


1 374 




Beef, rump, pan 




1674 


.37 
1.21 


1.48 
3.84 


1.83 
5.31 


3.31 
9.15 





1.48 
3.72 


5.16 
14.08 

12.36 


.534 
1. 425 


.060 
.196 


.474 


1659 


Veal, leg, pan broiled. 

Average Nos. 
1659,1674,1766, 
and 1777 

Beef, round, saut6ed. . 
do 

Average 

Beef, round, fried 

Average of all 
beef samples.. 

Average of all 
veal -samples.. 

Average of all 
beef and veal 
samples 


1.229 




1.81 


3.47 


4.29 


7.76 





2.79 


1.404 


.291 


1.113 


1765 
1776 


2.87 
2.19 


3.84 
4.11 


4.70 
4.83 

4.77 


8.54 
8.9J 

8.75 


"o 




2.62 

2.85 


14.03 
13.98 


1.690 
1.667 


.459 
.347 


1.231 
1.320 




2. 53 


3.98 





2.73 


14.01 


1.679 


.403 


1. 276 


1767 


1.26 


3.84' 4.33 


8.17 





2.58 


12. 01 


1.433 


.203 


1. 230 




2.04 


3.46 4.09 


7. 55 





2. 52 


12.11 


1.434 


.326 


1.108 




1.26 


4.04 5.64 


9.68 


» 


3.73 


14.67 


1.496 


.203 


1.293 




1.9L 


3.55 4.33 


7.88 

1 


1 ^ 


2.71 


12. 51 


1.444 


.307 


1.137 



The cold-water extract from the 13 samples of beef and veal cooked 
hy dry heat contained on an average 0.68 per cent proteid, 1.33 per 
cent nitrogenous extractives, 1.61 per cent nonnitrogenous extrac- 
tives, 2.94 per cent total organic extractives, and 1.01 per cent min- 
eral matter, making a total of 4.63 per cent soluble matter. The 
total nitrogen averaged 0.535 per cent, of which 0.109 per cent was 
present as proteid, and 0.126 per cent as nonproteid nitrogen. The 
ratio of nonproteid to proteid nitrogen was 1:0.26. 

As will be seen by comparison of these figures with those for raw 
meat and for boiled meat given on pages 127 and 129, the meats cooked 



140 

by dry heat contain less soluble material than raw meats but more 
soluble constituents than boiled meats. It is, however, more satisfac- 
tory to compare the results on a water-free basis. Stated in this form 
(see Table 114), cold water extracted on an average from the 13 sam- 
ples of meats cooked by dry heat 1.92 p%r cent proteid, 3.55 per cent 
nitrogenous extractives, 4.33 per cent nonnitrogenous extractives, 
7.88 per cent total organic extractives, 2.71 per cent ash, and 12.51 
per cent total soluble matter. 

The corresponding data for the raw and for boiled meats have 
already been given (see Tables 109 and 111, pp. 127 and 132). From the 
experimental data thus presented it is evident that meats cooked by dry 
heat are 2.4 times as soluble as boiled beef, but only a little more than 
one-half as soluble as raw meats.' The chief differences in the solubility 
of meats cooked by roasting, etc., and raw meats is due to the much 
smaller content of soluble proteid matter, which is 6.38 per cent 
less than in the raw meat. Meats cooked b}^ dry heat also contain on 
an average 2.04 per cent less of total organic extractives and 0.38 per 
cent less ash. 

It is also apparent from the data presented in Tables 111 and 114 
that the water-free substance of roast meats contains about 2.3 as 
much soluble proteids and nonnitrogenous extractives and 2.5 as much 
nitrogenous extractives and ash as the water-free substance of boiled 
meats. The more pronounced flavor of meats cooked by dry heat as 
compared with those cooked in hot water is without doubt due to these 
additional soluble constituents. 

^ In the light of our present knowledge the cooked meats containing 
this greater amount of soluble organic and inorganic substances must 
be considered somewhat more nutritious and palatable. 

These conclusions are in accord with the opinion commonly held, 
namely, that roast meats and meats cooked in other ways by dry heat 
are more savory and nutritious than boiled meats. If the broth from 
boiled meat is used as soup, gravy or otherwise, of course the total 
nutritive value of the meat is retained, and the boiled meat with the 
soup surpasses the roast. The factors which influence palatability are 
also to be considered, and here the advantage is with the meat cooked 
by dry heat. From a practical standpoint the differences in the nutri- 
tive value of meats cooked by dr}^ heat and those cooked in hot water 
are not great enough to be of much importance, though as regards 
qualities which make up flavor the roast meat surpasses the boiled. 

Tables 115 and 116, which follow, summarize the data regarding the 
composition of the cold-water extracts of raw meat, boiled meat, and 
meat cooked by dry heat. 



141 



Table 115. — Average composition of the cold-water extracts of uncooked, boiled, and dry- 
cooked meats {expressed in percentage of the weight of meat taken). 



Kind of meal and 
method of cooking. 



Beef, uncooked 

Veal, uncooked 

Beef, boiled three hours 
Beef, boiled five hours. . 
Beef, boiled three and 

five hours 

Beef, pot roast 

Beef, roast 

Veal, roast 

Beef, gas broiled , 

Beef, pan broiled 

Veal, pan broiled 

Beef, saut6ed 

Beef, fried 



Pro- 
teid. 



Ni- 
troge- 
nous. 



P.d. 
2.29 
2.37 



Organic extract- 
ives. 



P.ct. 
1.08 
1.17 



.60 
1.26 
1.15 
1.34 
1.38 
1.34 
1.33 
1.38 
1.62 



troge- 
nous. 



P.ct. 
1.62 
1.66 

.88 
.65 

. 75 
1.43 
1.41 
1.89 
1.62 
1.59 
1.84 
1.65 
1.83 



2.83 
1.63 
1.12 

1.35 
2.69 
2.56 
3.23 
3.00 
2.93 
3.17 



P.ct. 
0.83 



.96 
1.18 
1.01 
1.04 
1.29 

.94 
1.09 



Total 
solid 
mat- 
ter. 



P. ct. 
5.82 
6.15 
2.38 
1.98 



4.51 
4.82 
4.84 
4.71 
4.88 
4.85 
5.07 



Nitrogen. 



Pro- 

teid. 



Per ct. 

0.367 
.378 
.042 
.074 

.060 
.059 
.158 
.066 



Non- 
pro- 
teid. 



Per ct. 

0.346 
.375 
.241 
.151 

.191 



.430 
.442 
.429 
.426 
.441 
.519 



Per ct. 
0.713 
.753 



.251 
.460 
.527 
.496 
.575 
.548 
.494 
.582 
.605 



Ratio 
of non- 
proteid 

to pro- 
teid ni- 
trogen. 



.15 
.30 



.16 
.32 



Table 116. — Average composition of the cold-water extracts of uncooked, boiled, and dry- 
cooked meats {water-free substance). 



Kind of meat and 
method of cooking. 



Organic extractives. 



Pro- 
teid. 



Ni- I 
troge- 
nous., 



troge- 
nous. 



Total 
solid 
mat- 



Nitrogen. 



Pro- 
teid. 



Non- 
pro- 
teid. 



Beef, uncooked 

Veal, uncooked 

Beef, boiled three hours 
Beef, boiled five hours. 
Beef, boiled three and 

five hours 

Beef, pot roast 

Beef, roast 

Veal, roast 

Beef, gas broiled 

Beef, pan broiled 

Veal, pan broiled 

Beef, saut6ed 

Beef, fried 



Perct. 
8.14 
9.77 
.61 
1.16 



.77 
3.01 
1.30 
2.46 
2.02 
1.21 
2.53 
1.26 



Perct. 
3.83 

4.83 
1.74 
1.18 

1.43 

2.64 

3.42 

4.23 

4.09 

3.35 ! 

3.84 j 

3.98 

3.84 



Per ct. 
5.78 
6.84 
2.05 
1.66 

1.84 
3.01 
4.21 
5.97 
4.80 
3.95 
5.31 
4.77 
4.33 



Per ct. 

9.61 
11.67 

3.79 

2.84 

3.27 
5.65 
7.63 
10.20 



Per ct. 




Per ct. 
2.94 
3.94 
1.13 
1.00 

1.06 
1.75 
2.86 
3.73 
2.99 
2.47 
3. 72 
2.73 
2.58 



Per ct. 
20.69 
25. 38 
5.52 
5.00 

5.23 
8.17 
13.50 
15.23 
14.34 
11.79 
14.08 
14.01 
12.01 



1.564 
.097 

.184 

.145 
.124 
.482 
.210 
.393 
.323 
.196 
.403 
.203 



Per ct. 
1.229 
1. 544 
.560 
.377 

.459 
.842 
1.096 
1.356 
1. 312 
1.074 
1. 229 
1.276 
1.230 



Per ct. 
2.532 
3.108 
.657 
.561 



.966 
1.578 
1.566 
1.705 
1.397 
1.425 
1.679 
1.433 



THE AMOUNT AND NATURE OF THE NITROGENOUS CONSTITU- 
ENTS OF UNCOOKED AND COOKED MEATS. 

In a study of the chemistry of the digestion of meats, and the nutri- 
tive value of flesh foods, it is highly desirable that the present very 
limited knowledge of the nitrogenous principles as they exist in raw 
and cooked meats be extended. . 

Such a study is difficult for several reasons. In the first place, a 
considerable number of the nitrogenous constituents of flesh are as yet 
unidentified as individual and characteristic compounds, and the data 
regarding the ph3^sical and chemical properties of those which are 
known are ver}^ incomplete and contradictory. In the second place, 
the methods for the qualitative and quantitative separation and estima- 
tion of the various nitrogenous bodies known to exist in animal sub- 
stances are very far from satisfactory. 



142 

In recent j^ears much attention has been directed to the study of the 
chemical structure of proteids of animal and vegetable origin, espe- 
cially as shown by the number and nature of the cleavage products 
obtained by the action of different reagents. In this connection the 
animal proteids are of especial interest. They have been found to vary 
very greatly in complexit}^ from scombrin, obtained from the repro- 
ductive organs of mackerel, which, according to Kossel and Dakin," 
yields onh^ three or four cleavage products, to such bodies as casein, 
globin, etc. According to E. Fischer's* investigations, casein yields 
16 cleavage products and in globin, a bodj^ isolated from the oxyhemo- 
globin of horse blood, Abderhalden ^ has identified 11 cleavage prod- 
ucts. Some of the proteids studied are of importance from the stand- 
point of nutrition, while others are not of so great interest in this 
connection; but as a whole such studies are of undoubted value because 
of the data they provide regarding the chemical nature of nitrogenous 
foods, and it is fortunate that so man}^ chemists are turning their 
attention to these problems. 

In their stud}" of the relative merits of white and red meat in 
invalid dietetics, Ofi'er and Rosenquist^^ determined the total nitrogen, 
nitrogen of extractives, and nitrogen of meat bases in a large number 
of samples of fish, poultr}^, veal, pork, beef, mutton, venison, and 
salted and smoked meats. In some cases analyses were made with 
cooked samples, but in most cases with the raw meat. The smallest 
proportion of total nitrogen, 2.51 per cent, was reported in a sample 
of pork; the highest, 1.09 per cent, in dried beef. The majority of 
the samples contained from 0.1 to 0.5 per cent nitrogen of extractives. 
Less than 0.1 per cent was noted in samples of boiled beef (soup meat), 
fillet of beef, pork, and chicken, and over 0.5 per cent in pike, perch, 
scraped beef, and raw and cooked ham. In the case of nitrogen of 
meat bases the largest proportions, 0.071, 0.056, and 0.05 per cent, 
were reported in scraped beef, pork, and boiled beef (soup meat), 
-respectively, and the smallest proportions, 0.009 and 0.007 per cent, 
respectively, in venison and pike. 

E. Zunz^ studied some of the constituents of veal. When 5 kilo- 
grams of lean veal, taken three-quarters of an hour after the calf was 
slaughtered, was boiled, 0.679 gram histidin, 0.138 gram arginin, 0.559 
gram lysin, 0.227 gram leucin, 0.662 gram glutaminic acid, and 0.371 
gram aspartic acid were recovered. 

«Ztschr. Physiol. Chem., 44 (1905), p. 342. See also Kossel, Ibid., p. 347. 
&Ztschr. Physiol. Chem., 33 (1901), p. 151. 
^Ztschr. Physiol. Chem., 37 (1903), p. 499. 
f? Berlin. Klin. Wchnschr., 36 (1899), pp. 937, 968, 1086. 

e Ann. Soc. Koy. Sci. Med. et Nat. Bruxelles, 13 (1904); abs. in Zentbl. Physiol., 
18 (1904), p. 852. 



143 

In connection with the investigations here reported it was believed 
that a study of the nature and amount of the nitrogenous constituents 
of raw and cooked meat, which are ordinarily regarded as of particu- 
lar importance in discussions of nutritive value, would prove useful, 
and so an investigati'on of this sort was undertaken. 

The methods used to obtain the figures quoted have already been 
described (pp. 13-15). The results of the experimental work are 
given below. 

Forms of Nitrogen in Uncooked Meats. 

The data regarding the form in which nitrogen occurs in the cold- 
water extract of raw meat are summarized in Tables 117-119. Table 
117, showing the data calculated on the basis of the total weight of the 
meat, follows. 



Table 117.- 



- Nitrogen records of the cold-water extracts of raw meats (results expressed 
in percentage of meat taken). 















Nitro- 


Sum of 


Nitro- 












Total 


Nitro- 


gen 


coagu- 


precip- 
itated 
by bro- 


Proteid 


Labo- 
ratory 

No. 


Cooking 




Total 


nitro- 


gen 




lable 


nitro- 


experi- 
ment 


Kind of meat. 


nitro- 
gen in 


gen in 
water 


coagu- 
lated 


itated 
by 


and 
albu- 


gen in 
water 


No. 




meat. 


ex- 


bv 


ZnS04 


mose 


filtrate 


ex- 








tract. 


heat. 


(albu- 


nitro- 


tract. 














mosea). 


gen. 


ZnS04. 










Per ct. 


Per ct. 


Per ct. 


Per ct. 


Per ct. 


Per ct. 


Per ct. 


1672 


122 


Beef, flank, raw 


2. 479 


0. 4401 


0. 1744 


0. 0122 


0. 1866 


0. 0072 


0. 1938 


1668 


121 


Beef, neck, raw 


3.098 


.6266 


.3416 


. 0214 


.3630 


.0052 


.3682 


1637 


107 


Beef, round, raw 


3.390 


.7896 


«. 0416 


ft. 4004 


.4420 




.4420 


1640 


108-109 


do 


3.580 


. 8832 


n. 0602 


a. 3831 


.4433 




.4433 


1647 


110-113 


do 


3.350 


.7440 


. 2221 


.0609 


. 2830 


.0088 


.2918 


1722 


131-132 


do 


3.392 


.7913 


.3996 


.0327 


.4323 




.4323 


1741 


133-136 


do 


3. 424 


. 8457 


.4105 


. 0375 


.4480 




.4480 


1753 


137-140 


do 


3 433 


.7391 


.3586 


.0244 


.3830 




.3830 


1764 


141-147 


do 


3. 251 


.8105 


.4048 


.0276 


. 4324 




. 4324 


1775 


150-156 


do 

Average Nos. 1637, 


3, 349 


.7142 


. 3366 


, .0154 


.3520 




. 3520 






















1640, 1647, 1722, 




















1741, 1753, 1764, 


















123-124 


and 177.') 


3.396 


.7897 


. 3554 


. 0331 


.4021 


.0088 


(«. 4031 




Beef, rump, raw 

Average of all beef 




1676 


2.400 


. 4560 


. 2233 


.0200 


.2432 


. 0027 


. 2459 




















114-116 


samples 

Veal, leg, raw 


3. 195 


. 7128 


. 3191 


. 02S0 


<'. 3645 


'-. 0060 


«. 3665 


1656 


3.470 


.8549 


.3963 


.0437 


. 4 400 


. 0120 


.4520 


1662 


117-120 


do 

Average 


3.230 


.6503 


. 2644 


. 023S 


. 2SS2 


. 0150 


.3032 




3. 350 


.7526 


.3303 


.0388 


. 3641 


.0135 


. 3776 






Average of all heei and 
veal samples 




















3.219 


.7189 


. 3211 


.0290 


. 3644 


c. 0085 


.3682 









ctNot included in average. 



b Average of 3 analyses. 



c Average of 5 analyses. 



144 



Table 117. — Xitrugen recordu of the cold-water extracts of raw meats {resiUts ex^jressed in 
percentage of meat taken) — Continued. 



Labo- 
ratory 
No. 


Cooking 
experi- 
ment 
No. 


Kind of meat. 


Non- 
proteid 

nitro- 
gen in 

water 
extract 


Nitro- 
gen pre- 
cipitat- 

edby 
bromin 
direct- 
ly. 


Nitro- 
genpre- 
cipitat- 
ed by 
pho.«<- 
pho- 
tungs- 
tic acid 
(hot). 


Nitro- 
gen 
precip- 
itated 
by tan- 
nin and 
salt. 


Nitro- 
gen pre- 
cipitat- 

edby 

phos- 
pho- 

tungs- 
ticacid 
(cold). 


Nitro- 
gen 
precip- 
itated 
by Stut- 
zer's re- 
agent. 


Nitro- 
gen as 
ammo- 
nia. 


167'^ 


122 
121 
107 
108-109 
110-113 
131-132 
133-136 
137-140 
141-147 
150-156 

123-124 

114-116 
117-120 


Beef flank raw 


'Per ct. 
0. 1463 
. 2584 

S47fi 


Per ct. 
0. 1903 
. 2129 


Per ct. 
0. 2114 

' . 2948 


Per ct. 

0. 2286 
. 2978 
. 3785 
.4817 
. 3706 
.3940 
.4505 
.3718 
. 4210 
. 3492 


Per ct. 

0. 2516 
.3205 
.3970 
. 4622 
.3600 
.3970 
.4426 
. 3735 
. 4120 
.3803 


Per ct. 


Per ct. 
0105 


1668 
1637 


Beef, neck, raw 

Beef, round, raw 


.0410 


1640 


do .4399 

.do 4,529 






1 


1647 






'b'.mk' 

.2368 
.3988 
.4613 
.3876 


. 0005 


1722 
1741 
1753 
1764 
1775 


do 

do 

do 

do 

do 


. 3590 
.3977 
. 3561 
.3781 
. 3622 




. 4129 
.4274 
.4181 
.4437 
. 3750 


.1810 
.0162 
.0161 
.0148 
. 0139 




Average Nos. 1637, 
1640, 1647, 1722, 
1741. 1753, 1764, 
and 1775 


3866 




a. 4154 


. 4022 


.4031 


a. 3632 


b 0404 










1676 


.2100 .1834 


. 2206 


.2231 


.2258 





0122 




Average of all beef 






.3162 1 <M955 


d. 3505 


.3606 


.3657 


<».3633 1 .0340 








1656 


.4029 i .3704 
.3471 .2257 


.3888 
. 2350 


.4418 
.2897 


.4192 
.2534 




0134 


1662 


do 


.0199 




.3750 .2981 
. 3506 c 9:^65 


.3119 
«. 3428 


.3658 
.3614 


.3363 
. 3612 


'T. 3633 


0167 




Average of ail beef and 


.0309 













a Average of 5 analyses. 
& Average of 6 analyses. 



c Average of 3 analyses, 
d Average of 8 analyses. 



e Average of 10 analyses. 

It will be seen that the total nitrogen in the uncooked meats (beef 
and veal) varies from 2.400 per cent in very fat beef rump (sample 
No. 1676) to 3.580 per cent in lean beef round (sample No. 1640), the 
average for 13 samples of uncooked meat being 3.219 per cent. 

The total nitrogen soluble in cold water formed 0.4401 to 0.8832 per 
cent of the weight of the meat. The lowest figures were obtained 
with sample No. 1672, very fat beef flank, and the highest as before, 
with sample No. 1640, lean beef round. It will be observed further 
that the water-soluble nitrogen bears a direct relation to the total 
nitrogen in the meat. In other words, the more nitrogen there is in 
the meat the greater is the amount which will be dissolved by cold 
water. The average figures for nitrogen of compounds soluble in cold 
water are 0.7128 per cent for 11 samples of beef, and 0.7526 per cent 
for 2 samples of veal, the avera'ge for the beef and veal together being 
0.7189 per cent. 

The nitrogen in the form of proteids coagulable b}^ heat in neu- 
tral solution varied from 0.1744 percent in the beef flank (sample No. 
1672), to 0.4105 per cent in a sample of beef round (No. 1741), the 
average for the raw meats being 0.3211 per cent of the entire weight of 
the fresh meats. The albumose nitrogen, as determined by precipita- 



145 

tion with zinc sulphate, was, as a rule, less than one- tenth of the nitro- 
gen coag'ulated by heat. The average found in the 11 samples of fresh 
beef was 0.0280 per cent, and in the 2 samples of veal 0.0388 per cent. 

In a few of the raw meats the nitrogen in the form of peptones was 
determined by treating with bromin the filtrate from the zinc sulphate 
precipitate. Only a very small amount of precipitate was obtained, 
the average quantity in the six tests being 0.0085 per cent. It has 
recently been fully demonstrated ^^ that the use of bromin as a precipi- 
tant for proteids can not be relied upon. 

For the time being we have assumed that the sum of the nitrogen 
coagulated by heat and that precipitated as albumoses by zinc sulphate 
represents the total soluble proteid nitrogen, except that in the cases 
where bromin has been used as a reagent the nitrogen thus precipitated 
has also been included in the proteid nitrogen. Investigations made 
in this laboratory lead to the belief that neither of these methods gives 
entirely trustworthy results, but that for the time being the first is in 
all probability the better method, notwithstanding the fact that the 
filtrate from the zinc sulphate precipitate still contains traces of nitro- 
gen in the form of proteid. While the results thus obtained for the 
soluble proteid nitrogen can not be considered final and conclusive, 
they undoubtedly approximate the truth, and there is no doubt that by 
the careful use of these methods comparable results may be obtained. 

The nitrogen of soluble proteid in the uncooked meats anal3'zed 
varied from 0.1938 per cent in beef Hank (sample No. 1672) to 0.1520 
per cent in veal leg (sample No. 1656), the average for the 13 samples 
of raw beef and veal being 0.3682 per cent. The nitrogen in the form 
of nonproteid substances is quite similar in amount to the nitrogen of 
the soluble proteids, and apparentl}^ varies directly as the latter. The 
nonproteid nitrogen varied from 0.1463 to 0.4522 per cent of the 
weight of the raw meats, the average for the 13 samples of beef and 
veal being 0.3506 per cent. 

The data obtained indicate that there is a small amount of nitrogen 
invariabl}^ present in the form of ammonia or ammonium salts in cold- 
water extracts of raw flesh. This has been found to be true even where 
barium carbonate was used to remove the ammonia b}^ distillation. 

As pointed out by C. Mai,^ the ratio of ammonia nitrogen to total 
nitrogen increases after meat has been hung for three or four days. 

It is expected that a discussion of the relative value of bromin, 
phosphotungstic acid, tannin, and Stutzer's reagent for the estimation 
and separation of proteid and nonproteid substances will be considered 
in some detail in another publication from this laboratory, the dis- 

« U. S. Dept. Agr., Bureau of Chemistry Bui. 81, pp. 104, 117, and 228. 
ftZtschr. Untersuch. Nahr. u. Genussmtl., 4 (1901), No. 1, p. 18. 

11480— No. 162—06 10 



146 

tinctly chemical work connected with the cooperative investigations 
with meat having been carried on for the University of Illinois. It 
will be sufficient at this time to say that these reagents precipitated 
from cold-water extracts of raw meats the following average quantities 
of nitrogen, expressed in percentage of the weight of fresh flesh taken: 
Bromin, 0.2365 per cent; phosphotungstic acid in a hot solution, 0.3428 
percent; phosphotungstic acid in a cold solution, 0.3612 per cent; tan- 
nin and salt, 0.3614 per cent, and Stutzer's reagent, 0.3633 per cent. 

In order to get another point of view for these nitrogen values for 
the uncooked meats, the results have been calculated to percentages of 
the total nitrogen of the flesh taken for examination. 



Table 118. — Nitrogen records of the cold-water extracts of raw rneats {results ex;^ 
percentage of total nitrogen of meat taken ) . 



Labo- 
ratory 

No. 


Cooking 
experi- 
ment 
No. 


Kind t.l JucHt. 


Total 
nitro- 
gen in 
meat. 


Total 
nitro- 
gen in 
water 
ex- 
tract. 


Nitro- 
gen 
coagu- 
lated 
by heat. 


Nitro- 
gen pre- 
cipi- 
tated 
by 
ZnS04 
(albu- 
mose). 


Sum of 
coagu- 
lable 
and 
albu- 
mose 
nitro- 
gen. 


Nitro- 
gen pre- 
cipi- 
tated 
by bro- 
min in 
filtrate 
from 
ZnS04 
precipi- 
tate. 


Proteid 
nitro- 
gen in 
water 

ex- 
tract. 


1672 


122 

]?, 

108-109 
110-113 
131-132 
133-136 
137-140 
141-147 
150-156 

123-124 

114-116 
117-120 


Beef, flank, raw 


Per et. 
100 
100 
100 


■ 
Per ct. 
17.76 

20. 22 
23. 29 
24. 67 

22. 21 

23. 33 

24. 70 

21. 53 
24. 93 
21. 33 


Per ct. 
7.03 
11.03 
"1.23 
'(1.68 
6.63 
11.78 
11.99 
10. 45 
12.45 
10. 05 


Per ct. 

0.49 

.69 

a 11. 81 


Per ct. 
7.52 
11.72 
13 04 


Per ct. 
0.29 
.17 

'"",'26' 


Per ct. 
7.81 


1668 


Beef neck raw 


11 89 


1637 




13.04 


1640 
1647 
1722 
1741 
1753 
1764 
1775 


do 

do 

do 

do 

do 

do 

do 


100 
100 
100 
100 
100 
100 
100 


mo. 70 ! 12.38 
1.82 ; 8.45 
.96 i 12.74 
1.10 13.09 
.71 11.16 
. 85 13. 30 
. 46 10. 51 


12.38 
8.71 
12.74 
13: 09 
11.16 
13.30 
10. 51 




Average Nos. 1637, 
1640, 1647, 1722, 
1741, 1753, 1764, 
and 1775 








100 


23. 25 


10. 56 


.98 1 11-83 




11.87 




Beef, rump raw 






■ ■ 




1676 


100 


19 no 


9.30 .83 


10.14 


.11 


10. 25 




Average of all beef 
samples 










100 i 22 09 


10.08 1 .88 ■ 11.28 


b.21 


11.35 




Veal, leg, raw 

do 

Average 

Average of all beef 
and veal sampler . . 






1656 
1662 


100 
, 100 


24. 64 
20.13 


11.42 1 1.26 i 12.68 

8.18 1 .74 1 8.92 


.35 
.46 


13.03 
9.38 




100 


22.39 


9.80 


1.00 1 10.80 


.41 


11.21 




100 


22.14 


10.03 


.90 


11.21 


f.28 


11.33 



a Not included in average. 



*» Average of 3 analyse 



c Average of 5 analyses. 



147 



Table 118. — Nitrogen records of the cold-water extracts of raw meats (resrdts expressed in 
percentage of total nitrogen of meat taken) — Continued. 





Kind of meat. 


Non- 
proteid 
nitro- 
gen in 
water 

ex- 
tract. 


Nitro- 
gen pre- 
cipi- 
tated 
by bro- 

min 
direct- 
ly. 


Nitro- 
gen pre- 
cipita- 
ted by 
phos- 
plio- 
tung- 

-StlC 

acid 
(hot). 


Nitro- 
gen pre- 

cipi- 

tated 
by tan- 
nin and 

salt. 


N.tro- 
gennre- 
ci pita- 
ted by 

p.lGS- 

pho- 
tung- 
stic 
acid 
(cold). 


Nitro- 
gen pre- 
cipita- 
ted by 
Stutz- 
er'srea- 
gent- 


Nitro- 
gen as 

free 
ammo- 
nia. 


1 

1672 i 122 
1668 ■ 121 


Beef flank raw 


Per ct. 
9.95 
8.33 
10. 25 
12. 29 
13.50 
10.59 
11.61 
10.37 
11.63 
10. 82 


Per ct. 
7.67 
6.87 


Per ct. 
8.53 
9.77 


Per ct. 
9.23 
9.61 
11.16 
13.46 
11.06 

11. 62 
13.16 
10.83 

12. 95 
10.43 


Per ct. 
10.16 
10.34 
11.71 
12.91 
10.75 
11.71 
12.93 
10.88 
12.67 
11. 36 


Per ct. 


Per ct. 
42 




1 32 


1637 ' 107 


Beef, round, raw 

do 




1640 108 109 








1647 110 113 


do 

do 

do 






9.78 
6.92 
11.62 
14.19 
11. .58 


.01 


1722 131-132 
1741 133 136 





12. 17 
12.48 
12.18 
13.65 
11.20 


47 


1753 137-140 
1764 141-147 
1775 ! 150-156 


do 

do 

do 


.47 
.45 
.42 




AveraRO Nos. 1637, 
1640, 1647. 1722, 
1741, 1753, 1764, 
and 1775 




1 


11.38 , 


(1 12. 34 


11.83 


a 11. 87 


10. 82 


'' 36 








1676 1 123 I'-'l 


8.75 


7.64 


9.19 


9.30 


9.42 





51 




Average of all beef 






10.74 


.•7.39 


rfll.l5 


11.16 


11.35 


a 10. 82 


.51 


1656 114 116 




11.61 
10.75 


10.67 
6.99 


11.20 

7.28 


12.74 
8.97 


12.10 

7.84 1 


.39 


1662 117-120 i 


do 

Average 


.61 




11.18 


8.83 


9.24 


10. 86 


9.97 





50 




Average of all beef 
and veal samples . . 






10.81 


" 7.97 


e 10. 77 


11.11 


11.14 


fao.82 


.51 



a Average of 5 analyses. 
b Average of 6 analyses. 

e Average ( 



f Average of 3 analyses. 
d Average of 8 analyses. 
>i 10 analvse^. 



It will be observed that the soluble nitrogen found in raw meats 
formed 17.76 to 24.93 per cent of the total nitrogen contained in the 
flesh. The average amount of soluble nitrogen in terms of the total 
nitrogen in the 13 samples of uncooked beef and veal was 22.14 per 
cent. The nitrogen in the form of proteids coagulated b}^ heat in 
neutral solution ranged from 6.63 per cent in a sample of beef round 
(No. 1647), to 12.45 per cent in another sample of this cut (No. 1764), 
the average for the uncooked meat being 10.03 per cent. 

The average albumose nitrogen of the raw meats was 0.90 per cent. 
The average amount of nitrogen precipitated by bromin in the filtrate 
from the zinc sulphate precipitate in the 6 samples in which it was 
determined amounted to only 0.28 per cent of the total nitrogen. The 
soluble proteid nitrogen amounted to 11.33 per cent, the nonproteid 
nitrogen to 10.81 per cent, and the nitrogen in the form of ammonia 
or ammonium salts to 0.51 per cent of the total nitrogen present. 

The different reagents used precipitated from cold-water extracts of 
raw meats the following average quantities of nitrogen: Bromin, 7.97 



148 

per cent; phosphotungstic acid in a hot solution, 10.77 percent; phos- 
photungstic acid in a cold solution, 11.14 per cent; tannin and salt, 
11.11 per cent, and Stutzer's reagent 10.82 per cent. 

The nitrogen values for cold-water extracts of raw meat have also 
been calculated to the basis of total soluble nitrogen present, the 
results being given in Table 119. 

Table 119. — Nitrogen records of the cold-water extracts of rav) meats [resxdts exjiressed 
in percentage of total nitrogen of cold-water extract). 



Labo- 
ratory 
No. 



Cooking 
experi- 
ment 
No. 



.1672 
1668 
1637 
1640 
1647 
17*22 
1741 
1753 



1656 i 
1662 



122 
121 
107 
lOS-109 
110-113 
131-132 
133-136 
137-140 
141-147 
150-156 



1676 I 123-124 



Kind of meat. 



114-116 
117-120 



Beef, flanks 
Beef, neck, raw 
Beef, round, 

. .do . . . 

..do... 

..do... 

..do... 

..do... 

..do... 

..do... 



Average Nos. 1637, 
1640, 1647, 1722, 
1741, 17.^3, 1764, 
and 1775 



Beef, rump, raw.. 



Average of all beef 
samples 



Veal, leg, raw . 
do 



Average of all beef 
and veal samples.. 



Total 
nitro- 
gen in 
meat., 



Per ct. 
2. 479 
3.098 
3.390 
3.580 
3. 350 
3. 392 
3.424 
3.433 
3. 251 
3.349 



Total 
nitro- 



Per ct. 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 



Nitro- 
gen co- 
agula- 
ted by 
heat. 



Nitro- 
gen pre- 
cipi- 
tated 

bv 
ZnS04 
(albu- 



Per ct. 
39.63 
54. 52 
a. 5. 27 
o 6. 82 
29. 85 
.50. 50 
48. 54 
48. .52 
49.94 
47.13 



Sum of 
coagu- 
lable 
and al- 
jbumose 
nitro- 
gen. 



Per ct. 
2.77 
3.41 
n 50. 71 
a 43. 38 
8.19 
4.13 
4.43 
3.30 
3.41 
2. 16 



100 48.97 



3.470 
3.230 



100 i 46.36 
100 : 40.66 



5.11 
3.66 



Nitro- 
gen pre- 
cipi- 
tated 
by bro- 
minin 
filtrate 
from 
1 ZnS04 
precipi- 
tate. 



Per ct. 
42.40 
57. 93 
55. 98 
50. 20 
38.04 
.54. 63 
52. 97 
51. 82 
53. 35 
49. 29 



Per ct. 
1.64 
.83 



Proteid 
nitro- 
gen in 
water 
ex- 
tract. 



Per ct. 
44.04 
58. 76 
55. 98 
50. 20 
39. 23 
54.63 
52. 97 
51.82 
53. 35 
49. 29 



51. 47 
44.32 



1.40 
2.29 



4.09 .50.44 '-1.32 51.05 



52. 87 
46.61 



a Not included in average. 



b Average of 3 analyses. 



c Average of 5 analyses. 



149 



Table 119. — Nitrogen records of the cold-water extracts of raw meats (res^dts expressed in 
percentage of total nitrogen of cold-water extract — Continued. 



Labo- 
ratory 
No.' 


Cooking 
experi- 
ment 
No. 


Kind of meat. 


Non- 
proteid 
nitro- 
gen in 
water 
ex- 
tract. 


Nitro- 
gen 
precip- 
itated 
by bro- 
min 
di- 
rectly. 


Nitro- 
gen 
precip- 
itated 

by 
phbs- 
pho- 
tnng- 
stic 
acid 
(hot). 


Nitro- 
gen 
precip- 
itated 
by tan- 
nin and 
salt. 


Nitro- 
gen 
precip- 
itated 

^y 
phos- 

pho- 

tung- 

stic 

acid 

(cold). 


Nitro- 
gen 
precip- 
itated 
byStut- 
zer's 
rea- 
gent. 


Nitro- 
gen as 

free 
ammo- 
nia. 


1672 


122 
121 
107 
108-109 
110-113 
131-132 
133-136 
137-140 
141-147 
150-156 

123-124 

114-116 
117-120 


Beef, flank raw 


Per ct. 
55.96 
41.24 
44. 02 

49.80 
60.77 

45. 37 
47.03 

48.18 

46. 65 
•50. 71 


Per ct. 
43. 24 
33.98 


Per ct. 
48.04 
48.15 


Per ct. 
61.94 
47.54 
47.94 

54.54 
49.81 


Per ct. 
57.17 
51.15 
50.28 
52. 33 
48. .39 


Per ct. 


Per ct. 

2.38 


1668 




6 54 


1637 






1640 


do 










1647 


do 

do 

do 

do 

do 

do 






"4i.'93" 
28.00 
53.96 
56. 92 

54. 27 


.07 


1722 
1741 
1753 
1764 
1775 




52.18 
50.54 
56.57 
54. 74 
52. 51 


49.79 .50.17 
53.27 .52.34 
50. 30 50. 53 
51.94 50.^83 
48.89 j 53.25 


""i."92 
2.18 
1.83 
1.95 




Average Nos. 1637, 
1640, 1647, 1722, 
1741, 1753, 1764, 
and 1775 








49.07 


rt 53. 31 


50.81 a. 51. 02 


47.02 


61.59 








1676 


46.05 40.22 


48.38 


48.93 


49. 52 




2.67 




Average of all beef 
samples- 






i 
48.71 (-39.15 


d 51. 39 


50. 44 


51.45 


a 47. 02 


2.44 








1656 


47.13 43.33 
53.39 34.71 


45.48 
36. 14 


51.68 
44.55 


49.03 
38.97 




1.57 


1662 


do 

Average . 


3.06 




50.26 39.02 


40.81 


48. 12 


44.00 




2.32 




Average of all beef 
and veal samples.. 






48. 95 


a 39. 10 


6 49.27 


50. 08 


50. 30 


«47.02 2.42 



« Average of 5 analyses. 
b Average of 6 analys 



(• Average of 3 analyses. 
d Average of 8 analyses. 



e Average of 10 analyses 

From the foregoing table it will be seen that 29.85 to 54.52 per cent 
of the soluble nitrogen was present in the form of compounds coagu- 
lable by heat, the average quantity for the 13 samples of raw flesh 
being 45.87 per cent of the total nitrogen of soluble compounds 
precipitated by coagulation. By saturating the filtrate from the 
coagulated proteid with zinc sulphate from 2.16 to 8.19 per cent of 
the soluble nitrogen was precipitated as albumoses, the average 
amount being 4.09 per cent. The average amount of nitrogen pre- 
cipitated supposedly as peptones by bromin in the filtrate from the 
zinc sulphate precipitate in six samples of raw meats was equal to 
1.32 per cent of the total soluble nitrogen. 

The nitrogen of soluble proteids formed 39.23 to 58.76 per cent of 
the total soluble nitrogen, averaging for the 13 samples 51.05 per cent. 
The nonproteid nitrogen ranged from 41.24 to 60.77 per cent of the 
total soluble nitrogen, the average being 48.95 per cent, and the nitro- 
gen existing as ammonia or ammoinum salts was on an average 2.42 
per cent. 

The other reagents used precipitated the following average quanti- 
ties of nitrogen expressed in terms of total soluble nitrogen: Bromin, 



150 

39.10 per cent, phosphotungstic acid in a hot solution 49.27 per cent, 
phosphotungstic acid in a cold solution 50.30 per cent, tannin and 
salt 50.08 per cent, and Stutzer's reagent 47.02 per cent. 

Forms of Nitrogen in Meats Cooked by Boiling. 

In the following pages the data regarding the different forms, of 
nitrogen existing in meats cooked by boihng are summarized, Table 
120 showing the data calculated on the basis of the amount of meat 
used: 

Table 120. — Nitrogen records of the cold-water extracts of meats cooked hy hoil'ing {remits 
expressed in percentage of meat taken). 





6 
'A 

1 

s 

OS 

Ph 


PI 
1 

X 6 

§ 


Kind of meat. 


Tempera- 
ture. 


bb 


fl 


It 
si 


1 

2 


Si 

to 

bON ^ 


X3 
II 

3 £ 
"Be 

li 

Per ct. 
0.0214 
.0321 




6 
'A 

1 
o 


be 

.3 

S 

! 


1 

§ 
o 
be 

ft 


1 

"o 

1 

ft 


bo 

1 


M 


1642 


1640 
1753 

1753 

1741 
1764 
1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 

113 
112 

116 
118 


Beef, round 


°c. 

Cold. 
Cold. 


°C. 
85 
85 


Hrs. 
3 
3 


Per ct. 
5.770 
5.884 


Per ct. 
0. 1598 
.2823 


Per ct. 

0.0025 




Per ct. 
0.0189 
.0321 


Per ct. 


1754 


do....' 






Average 

Beef, round (browned) . 

Average Nos. 1642, 
1754. and 1756 

Beef, round (browned) . 
Beef, round. 






Cold. 


85 


3 


5.827 


.2211 


.0013 


.0255 


.0268 




1756 


Cold. 


85 


3 


5.495 


.2677 





.0279 


.0279 






Cold. 


85 


3 


5.716 


.2366 


.0008 


.0263 


.0271 




1746 
1769 


85 
85 
85 


85 
85 
85 


3 
3 
3 


5.696 
5.810 
6.040 


.2595 
.3388 
.2764 


.0018 

.0075 




.0223 
.0271 
.0205 


.0241 
.0346 
.0205 




1780 


do .. 






Average Nos. 1769 
and 1780.. . 






85 


85 


3 5.925 


.3076 


.0038 


.0238 


.0276 






Average Nos. 1746. 
1769, and 1780..;. 

Beef, round 

do 

do 

do 

Average 

Beef, round 

Beef, round (browned) . 

Average 






85 


85 


3 


5.849 


.2916 


.0031 


.0233 


.0264 




1641 
1744 
1768 
.1779 


100 
100 
100 
100 


85 
85 
85 
85 


3 
3 
3 
3 


5.910 
5.862 
5.309 
6.013 


.1684 
.3066 
.3520 
.3319 


.0363 

.0064 

.0109 




.0252 
.0458 
.0229 
.0320 


.0615 
.0522 
.0338 
.0320 






100 


85 


3 


5.774 


.2897 


.0134 


.0315 


.0449 


1755 
1757 


Cold. 
Cold. 


100 
100 


3 
3 


5.8.57 
5.855 


.3090 
.3322 






.0703 
.0784 


.0703 i 

.0784 




Cold. 


100 


3 j 5.856 


.3206 





.0744 


.0744 






Beef, round 

Beef, round (browned) . 

Average 




1743 
1745 


100 
100 


100 
100 


3 
3 


5.834 
5.556 


.2996 
.2701 


.0031 
.0011 


.0496 
.0378 


. 0527 
. 0389 






100 


100 


3 


5.695 


.2849 


.0021 


.0437 


.04.58 






Average of all 










3 


5.778 


.2824 


.0050 


.0365 


.0415 






Beef, round 

do , 

Veal, leg 








1646 
1645 


Cold. 
Cold. 


65 

85 


5 


5.240 
5.420 


.1380 
.1610 


.0062 
.0074 


.0194 
.0333 


.0256 
.0407 


0.0180 
.0163 


1654 


Cold. 
Cold. 

Cold. 


85 
85 


5 


5.070 
4.800 


.1892 
.1904 


.0117 
.0024 


.0771 
.0284 


.0888 
.0308 


.0064 


1658 


do 


.0195 




Average Nos. 1654 
and 1658 








85 


5 4.935 


.1898 


.0070 


.0528 


.0598 


.0130 




Average Nos. 1645. 
1654, and 1658...'. 






Cold. 


85 


5 1 5.097 


.1802 


.0071 


.0463 


.0534 


.0141 



151 

Table 120. — Nitrogen records of the cold-water extracts of meats cooked hy boiling {results 
expressed in percentage of meat taken) — Continued. 





d 
1 

E 


a 
go 

be 

§ 


Kind of meat. 


Tempera- 
ture. 


bJD 

B 
1 


-a 

a 
1 


bcg 


1 


lo 

•■s-Q a 


!l 

02 


la. 

|il 


o 


bi) 
a 
'a 

1 


1 


1644 


1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


111 

131 

121 
123 

125 

122 
115 
117 

107 
110 
132 

126 
114 


Beef, round 


°C. 
100 
100 


85 
85 


Hrs. 
5 
5 


Per ct. 
5.590 
5.309 


Per ct. 
0. 1740 
.2343 


Per ct. 
0. 0066 
.0075 


Perct. 
0. 0308 
.0180 


Per ct. 
0.0374 
.0255 


Per ct. 
0089 


1720 


do 












100 


85 


5 


5.450 


.2042 


.0071 


.0244 


.0315 






Beef, neck 




1665 


100 
100 
100 


85 
85 
85 


5 
5 

5 


5.039 
3.245 
4.433 


.1323 
.2117 
.1536 


.0021 
.0098 
.0131 


.0204 
.0420 
.0476 


.0225 
.0518 
.0607 


0074 


1673 




.0091 


1703 


do 

Average Nos. 1673 
and 1703 

Beef, flank 






100 


85 


5 


3.839 


.1827 


.0115 


.0448 


.0563' 




1669 


100 
100 
100 


85 
85 
85 


5 
5 
5 


3.210 
5.360 
4.900 


.0769 
.3012 
.2270 


.0132 
.0169 
.0071 


.0466 
.0495 
.0353 


i0598 
.0664 
.0424 


.0032 


1653 


Veal, leg 


.0128 


1664 


do 


.0091 




Average Nos. 1653 
and 1664 






100 


85 


5 


5.130 


.2641 


.0120 


.0424 


.0544 


.0110 




Average Nos. 1644, 
1653, 1664, 1665, 
1669, 1673, 1703. 
and 1 720 






100 


85 


5 


4.636 


.1889 


.0096 


.0363 


.04.59 


.0084 








1639 


100 
100 
100 


100 
100 
100 


5 


5.640 
5.370 
5.324 


.3087 
.2880 
.2974 


.0387 
.0230 
.0104 


.1160 
.1106 
.0789 


.1547 
.1336 
.0893 




1643 
1721 


do 

do 


.0133 




100 


100 


5 


5.445 


.2980 


.0240 


.1018 


.1258 






Beef, rump 




1704 


100 
100 


100 
100 


5 
5 


4.583 
5.310 


.3145 

.4284 


.0124 
.0138 


.1316 
.0388 


.1440 
.0526 




1652 




.0177 




Average Nos. 1639, 
1643, 1652, 1704, 
and 1721 






100 


100 


5 


5.246 


.3274 


.0196 


.0952 


.1148 


a. 0155 




Average of all 
cooked 5 hours 










5 


4.933 


.2251 


.0119 


.0544 


.0663 


f> 0118 




Average of all 
cooked 3 or 5 
hours . 












I 


5.318 


.2510 


.0088 


.0463 


.0551 


6 1.018 








i 





a Average of 2 analyses. 



t> Average of 12 analyses. 



152 

Table 120. — Nitrogen records of the cold-water extracts of meats cooTced hy hoiling {residts 
expressed in percentage of meat taken) — Continued. 



1 
1 


6 

1 

1 
s 

1 


« 6 


Kind of meat. 


Is 
■p 


It 

h 
If 


It 

Is 
2-^ 


Us 
go . 

Ill 

ii 


|l 


11 

'So • 

o ^."S 
2'" 


II 

l-i 
II 

1- 


^3 




164'^ 


1640 
1753 

1753 

1741 
1764 
1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 

113 
112 

116 
118 

111 
131 

121 
123 
125 


Beef, round 


P.ct 

0.0214 
.0321 


p.ct. 
0. 1384 
.2502 


p.ct. 


Perot. 


Perct. 
0.0039 
.0420 


Perct. 
0.0102 
.0458 


Perct. 


P.ct. 


P.ct. 


1754 


do 

Average 




0.1564 


0.0882 




0.0174 




.0268 


.1943 






.0230 


.0280 










Beef, round (browned). 

Average Nos. 1642, 
1754. and 17.56 . . . . 

Beef, round (browned) . 
Beef, round 












1756 


.027C 


.2398 




.0116 


.0340 


.0593 


.0832 




.01.59 




.0271 


.2095 




a. 0840 


.0266 


.0384 


O.0857 




a. 0167 


1746 
176Q 


.0241 
.0346 
.0205 


.2354 
.3042 
.2.559 




.0083 
.0272 
.0199 


.0308 
.0325 
.0156 


.0494 
.0345 
.0225 


.0291 
.0937 
.0692 




.0130 
.0221 


1780 


do 

Average Nos. 1769 
and 1780. . . 


.0210 




.0276 


.2800 




.0236 


, .0241 


.0285 


.0815 




.0216 




Average Nos. 1746. 
1769, and 1780..:. 

Beef, round 






.0264 


.2652 




.0185 


.0263 


.0355 


.0640 




.0187 


1641 


.061.5 
.0522 
.0338 
.0320 


.1069 
.2544 






.0223 
.0560 
.0172 
.0297 


.0325 
.0568 
.0438 
.1313 








1744 


do 




.0478 
.0346 
.0334 


.0576 
.0876 
.0913 




.0174 


1768 
1779 


do 

do 

Average 


.3182' 

.2999 


.0246 
.0164 




.0449 


.2448 


b.0386 


.0313 


.0661 


.0788 




.0195 




Beef, round 




1755 


.0703 
.0784 


.2387 
.2538 




.0700 
.0848 


.0801 
.0888 


. 0898 
.0917 


.1193 
. 1349 




.0230 


1757 


Beef, round (browned) . 
•Average 


.0234 




.0/44 

.0527 
.0.389 


.2462 




.0774 


.0845 


.0908 


.1271 




.0232 








1743 


.2469 
.2312 




.0199 
.0088 


.0565 
.0368 


.0679 
.0568 


.0492 
.0485 





.0192 


1745 


Beef, round (browned) . 
Average 


.0207 




.0458 


.2390 




.0144 


.0467 


.0624 


0489 




. 0200 




Average of all 
cooked 3 hour.s . . . 

Beef, round 








.0415 


.2410 






.0390 


.0.566 


C.0793 




c. 0195 










1646 


.0436 
.0570 


.0944 






.0313 
.0325 


.0202 
.03.56 




.0002 


1645 


do 


.1040 








.0001 




Veal, leg 










1654 


.0952 
.0503 


.0940 0.0131 


.0062 
.0210 


".'0482 


.0003 
.0595 






1658 


do 

Average Nos. 1654 
and 1658 


.1401 


.0275 




. 0049 












.0728 


.1171 


.0203 


.0136 





.0299 








Average Nos. 1645, 
1654, and 1658 .... 

Beef, round 










.0675 .1127 




. 0404 


.0318 




.0025 














1644 


.0463 .12771 

.0255 .2088 


".'0299 


. 0183 
.1048 


.0240 
.1209 




. 0003 


1720 


....do 

Average 

Beef, neck 

Beef, rump 


.1382 0.0401 


.0078 




.03.59 .1683 






.0616 


. 0725 


] 


.0041 












1665 


.0299 
.0609 
.0607 


.1024: .0062 
.1508 .0103 
.0929 


.0108 
.0280 
.0240 


.0322, 
. 0708 
.0417 


0305 




.0119 


1673 


.1018 
.0491 


1 


.0180 


1703 


do 

Average Nos. 1673 
and 1703. 


.0611 


.0468 


.0148 




.0608 


1 
.1219 


.0260 


.0563 


.0755 






.0164 








1 







a Average of 2 analyses. 



b Average of 3 analyses. 



c Average of 12 analyses. 



153 



Table 120. — Nitrogen records of the cold-water extracts of meats cooTced hy boiling {resvlts 
expressed in percentage of meat taken) — Continued. 







^ 






^ 


c -^ 


tJ.s . 


^3 


T3 O ' -d . • 1 TJ 


, 


6 


d 








II 




§'3 




3 G 


3| 


^5 

t! 




"" oa 


^ 
5 

g 
Z 


OS 


.s 


Kind of meat. 




if 

c S 


11 






i 

.1^X5 OS 


II 

2m 


ft 
T 


|E 

o 


^ 


« 


o 






Ph 


^ 


S- 


"A 


^-^ 


'A 


S.O 


"A 


;z; 












P.ct. 


P.ct. 


P.ct. 


Per ct. 


Perct. 


Per ct. 


Perct. 


P.ct. 


P.cf. 


-1669 


1672 
1656 
1662 


122 
115 
117 


Beef, flank 

Veal, leg 

do 

Average Nos 


1653 


0.0630 
.0792 
.0515 


0.0139 
.2220 
.1755 


0.0062 
.0263 
.0295 


0.0258 
.0083 
.0258 


0.0142 
.0456 
.0452 


0.0487 
.0613 
.0332 








1653 






0. 0040 


1664 






.0214 




































and 1664 




.0654 


.1988 


.0279 


.0171 


.0454 


.0473 






.0127 




Average Nos 


1644, 


































1653, 1664, 


1665, 


























1669, 1673, 


1703, 






















1637 
1647 
1722 

1705 


107 
110 
132 

126 


and 1720.... 

Beef, round 

do 

do 

Average 

Beef, rump 




.0521 


.1368 


a. 0157 


6.0218 


.0466 


.0587 






.0098 










1639 


.1.547 
.1469 
.0893 


. 1540 
.1411 
.2081 






.1050 
.1061 
.0580 


.1278 
.1091 
.1063 








1643 






.0006 


1721 




.1005 


6.6972:0.0119 


.0180 




.1303 


.1677 






.0897 


.1144 






.0093 











17C. 


.1440 


.1705 




.1151 


.1379 


.1476 


.1211 


.1426, .0172 


1652 


1656 


114 


Veal, leg 

Average Nos. 


1639, 


.0703 


. .3.581 


.0737 


.0630 


.0775 


.1001 






























t 








1643, 1652, 


1704, 


























and 1721 




.1210 


90f;4 




.0929 


.0969 


.1182 


.1092 


.0773 


.0119 




Average of 


all 
































cooked 5 hours . . . 
Average of all 


.0746 


.1503 


.0241 


.0382 


.0606 


.0692 


.1054 


.0604 


.0085 




























cooked 3 


or 5 


























hours 




.0597 


.1913 


c.0241 


d.0409 


.0505 


.0635 


C.0858 


.0604 


.0136 









a Average of 5 anaylses. c Average of 8 analyses. « Average of 16 analyses. 

b Average of 7 analyses. d Average of 23 analyses. 

It will be seen that the total nitrogen in the boiled beef and veal 
ranged from 3.210 per cent in a sample of beef flank (No. 1669) to 
6.040 per cent in a sample of beef round (No. 1780), the average for 
31 samples of meats cooked in hot water being 5.318 per cent. 

The total nitrogen of compounds soluble in cold w^ater formed 
0.0769 to 0.4284 per cent of the weight of the meats, the average being 
0.2510 per cent. 

The nitrogen in the form of proteids coagulated by heat in neutral 
solution varied from nothing in a considerable number of samples to 
0.0387 per cent in a sample of beef round (No. 1639), the average 
being 0.0088 per cent. As will be seen by reference to Table 117, the 
amounts of coagulable proteid in cold-water extracts of raw flesh was 
36.5 times as great as that in meats cooked in hot water. 

The average amount of albumose nitrogen in the 31 samples of 
boiled meats, as determined by precipitation with zinc sulphate, was 
0.0463 per cent, the average amount in the 13 samples of raw meats 
being 0.0290 per cent. These figures seem to point to the conclusion 
that during the process of cooking meats in hot water the proteids 



154 

undergo hydration to a certain extent. This conclusion is confirmed 
when the amount of albumoses in the meats cooked for three hours in 
hot water is compared with those cooked for five hours. Notwith- 
standing the fact that the average total nitrogen in the samples 
cooked for five hours was decidedly less than in those cooked for three 
hours, the former contained 0.0544 per cent of albumoses and the lat- 
ter onl}^ 0.0365 per cent — that is to say, the longer the time of cook- 
ing the greater the quantity of albumoses found in the resulting 
cooked meat. Further confirmation is found in the fact that the 
amounts of nitrogen found in the meats cooked mainly at 85° C. was 
0.0329 per cent, while in those cooked mainly at 100° C. it was 
0.0791 per cent. 

In the twelve samples of boiled meats in which the nitrogen in the 
form of peptones was -determined by the bromin method the average 
amount was 0.0118 per cent. 

The nitrogen soluble proteids ranged from 0.0205 per cent in a sam- 
ple of beef round (No. 1780) to 0.1547 per cent in another sample (No. 
1639) of the same cut, the average for the 31 samples being 0.0597 per 
cent. The average for the corresponding form of nitrogen in meats 
cooked for five hours was 0.0746 per cent, in those cooked for three 
hours 0.0415 per cent, and in the 13 samples of raw meats 0.3682 per 
cent. 

While in raw meats the soluble nitrogen was about equally divided 
between proteid and nonproteid substances, this is certainly not the 
case with boiled meats, as it will be seen that the nonproteid nitrogen 
varies from 0.3681 to 0.9139 per cent, the average for 31 samples 
being 0.1913 per cent. While meats which have been cooked for five 
hours contain much more soluble proteid than do meats which have 
been cooked for three hours, the latter contain considerably more 
nonproteid nitrogen than the former. The average nonproteid nitro- 
gen in 14 samples of meats which had been cooked for three hours was 
0.2410 per cent, and in 17 samples cooked for five hours it was only 
0.1505 per cent. 

The analyses show that there is a small amount of nitrogen present 
as ammonia or ammonium salts in the cold-water extracts of boiled 
meats. The average of 26 determinations showed 0.0136 per cent 
nitrogen in this condition. 

The average quantities of nitrogen precipitated by various reagents 
from cold-water extracts of boiled meats were: Bromin, 0.0241 per 
cent; phosphotungstic acid in a hot solution, 0.0409 per cent; phos- 
photungstic acid in a cold solution, 0.0635 per cent; tannin and salt, 
0.0505 per cent, and Stutzer's reagent, 0.0858 per cent. 

In Table 121, which foUows, the nitrogen records of the meats 
cooked by boiling are calculated in the percentages of the total nitro- 
gen contained in the cooked flesh. 



155 

Table 121. — Nitrogen records of the cold-water extracts of meats cooTced by hoiling (results 
expressed in percentage of the total nitrogen of meat taken). 





d 

1 

1640 
1753 

1753 

1741 
1764 
1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 


1 
1 

^:^. 

% 

I 

109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 

113 
112 

116 
118 

111 
131 

121 
123 
125 


Kind of meat. 


Temper- 
ature. 


8 

i 


.3 

.11 

1 
o 


.B 

It 

H 


1 

f 


3 ^ 


73 

II 

li 

n 


IS 


6 

t-5 


1 

< 


1 
1 


M 


1642 
1754 


Beef, round. 

do 


°C. 
Cold. 
Cold. 


85 
85 


Hrs. 
3 
3 


P.ct. 
100 
100 


p.ct. 
2.77 
4.80 


p.ct. 

0.04 




P.ct. 
0.33 
.55 


p.ct. 
0.37 
.55 


P.cL 




Cold. 


85 


3 


100 


3.78 


.02 


.44 


.46 






Beef, round (browned) 

Average Nos. 1642, 
1754, and 17.56 

Beef, round (browned) 
Beef, round 




1756 


Cold. 


85 


3 


100 


4.87 





.51 


.51 






Cold. 


85 


3 


100 


4.15 


.01 


.46 


.47 




1746 
1769 


85 
85 
85 


85 
85 
85 


3 
3 
3 


100 
100 
100 


4.56 
5.83 
4.58 


.03 

.13 




.39 

.47 
.34 


.42 
.60 
.34 




1780 


do 

Average Nos. 1769 
and 1780 






85 


85 


3 


100 


5.21 


.07 


.40 


.47 






Average Nos. 1746, 
1769, and 1780.... 






85 


.85 


3 


100 


4.99 


.05 


.40 


.45 




1641 


100 
100 
100 
100 


85 
85 
85 
85 


3 
3 
3 
3 


100 
100 
100 
100 


2.85 
5.23 
6.63 


.61 

.11 

.21 




.43 
.78 
.43 
.53 


1.04 
.89 
.64 
.53 




1744 
1768 


do 

do 




1770 


do 






Average 

Beef, round 






100 


85 


3 


100 


5.06 


.23 


.54 


.77 




1755 


Cold. 
Cold. 


100 
100 


3 
3 


100 
100 


5.28 
5.67 






1.20 
1.34 


1.20 
1.34 




1757 


Beef, round (browned) 






Cold. 


100 


3 


100 


5.48 





1.27 


1.27 






Beef, round 

Beef, round (browned) 

Average 

Average of iill 




1743 
1745 


100 
100 


100 
100 


I 


100 
100 


5.13 

4.86 


.05 
.02 


.85 
.68 


.90 
.70 






100 


100 


3 


100 


5.00 


.04 


.76 


.80 










100 


4.90 


.08 


.63 


.71 






Beef, round 

do 

Veal, leg 

^" 

Average Nos. 1654 
and 1658 

Averngo Nos. 1645, 
i(ir)4, ;in(i inr)S 

Beef, lound 










1646 
1645 


Cold. 
Cold. 

Cold. 
Cold. 


65 

85 


5 
5 


100 
100 


2.63 
2.97 


.12 

.14 


.37 
.61 


.49 
.75 


0.34 
.30 


1654 
1658 


85 
85 


5 
5 


100 
100 


3.73 
3.97 


.23 
.05 


1.52 
.59 


1.75 
.64 


.13 
.41 




Cold. 


85 


' 


100 


3.85 


.14 


1.06 


1.20 .27 




Cold. 


85 


5 


100 


3.56 


.14 


.91 


1.05 ; .28 


1644 


100 
100 


85 
85 


5 


100 
100 


3.11 
4.41 


.12 
.14 


.55 
.34 


67 16 


1720 


do 

Average 

Beef, neck 

Beef, rump 

do...!^. 

Average Nos. 1673 
and 1703 


.48 




100 


85 


5 


100 


3.76 


.13 


.45 


.58 ' 


1665 
1673 
1703 


100 
100 
100 


85 
85 
85 


5 
5 


100 
100 
100 


2.62 
6.52 
3.47 


.04 
.30 
.30 


.40 
1.29 
1.07 


.44 
1.59 
1.37 


.15 

.28 




100 


85 


5 


100 


5.00 


.30 


1.18 


1.48 







156 



Tabl 



E 121. — Nitrogen records of the cold-water extracts of meats cooTced hy hoiling {results 
' in percentage of the total nitrogen of meat tofc^n)— Continued. 







^ 




Tempera- ' j^ 


c 


■S « 


-^i 


'^J 






o 


s 




ture. 


o 


c 


ll~l. 


.11 
ft 


II 


o 




be 


2 
1 


32 


ft 

be 
S 


Kind of meat. 


bf 


a 

8 
3 


o 

a 
o 

1 

3 


be . 

11 

"2 a 

O 


It 


ii 

r 


to 

ftcc 
c c • 

sJ 


|| 

8 o 

11 

3 OS 

m 


1-3 = 
III 


1^ 


« 


^ 




< 


Q 


fi 


H 


H 


^ 


A 


"A 






- 




°C. 


°c. 


Hrs. 


P.ct. 


p.ct. 


p.ct. 


p.ct. 


P.ct. 


p.ct. 


1669 


1672 
1656 
1662 


122 
115 
117 


Beef, flank 


100 
100 
100 


85 


5 


100 
100 
100 


2.40 1 0.41 
5.62 i .32 


1.45 


1.86 


0.10 


1653 




85 5 
85 5 


.92 1.24 


.24 


1664 


do 

Average Nos. 1653 


4.63 ! .14 1 .72 .86 


.19 
















and 1664 


100 


85 5 


100 5.13 .23 .82 1.05 


.22 




Average Nos. 1644, 




















1653, 1664, 1665, 
















1669, 1673, 1703, 




1 








1637 


107 


and 1720 






100 4.10 .22 .84 1.06 


.19 




Beef, round 








1639 


100 


100 


5 


100 5.47 I .69 2.06 


2.75 




1643 


1647 


110 


do 


100 


100 


5 


100 1 5.36 .43 2.06 


2.49 


. 25 


1721 


1722 
1705 


132 

1?6 


do 

Average 

Beef, rump 


100 


100 


5 


100 j 5.59 .20 1.48 


1.68 






100 


100 5 


100 5.47 1 .44 1.87 2.31 




1704 


100 


100 i 5 


100 6.86 .27 2.87 3.14 




1652 


1656 


114 


Veal, leg 


100 


100 5 


100 8.07 .26 .73 , .99 


.33 




Average Nos. 1639, 








j 












1643, 1652, 1704, 
















and 1721 


100 


100 , 5 


100 6.27 .37 1.84 2.21 


.29 




Average of all 




















cooked 5 hours 






5 


100 4.56 .24 1.12 1.36 


.24 




Average of all 
























cooked 3 and 5 




1 


, 
















100 4.71 j .17 1 .90 1.07 


.24 










1 






6 


S 




a 


lAt^ 


M 


1^ ! II ' Ss ! 1 1 i 


1 

■ 8 


1 

1 


E 

•g 

ft . 

be 

1 


Kind of meat. 


II 


Is 


ftg 
ftS 


If 
It! 




Iff k ^l|i^l 

Goo ^ C N C=^ flS 


2 

1 


1 






p <A 
ft^ 


O J 


IS 


■J2 >. 


1^^ IS 
551 1 St 


^ 1 ^3 


^ 


« 


" 




P4 


'A 


P.ct. 


p.ct. 


P.ct. 


'A 
P.ct. 


Zja 


•A 


A 










P.cL 


P.CL 


P.ct. 


P.ct 


p.ct. 


1642 


1640 
1753 


109 
137 

];^9 


Beef, round 

do 

Average 

Beef, round (browned) 
Average Nos. 1642, 


0.37 
.55 


2.40 
4.25 






0.07 
.72 


0.18 
.78 








1754 




2.66 


1.50 




0.29 




.46 


3.33 






.40 


.48 




















1756 


.51 


4.36 1 


.21 i .62 


1.08 1.51 


29 




















1741 


136 


1754, and 1756.... 
Beef, round (browned) 


.47 


3.68 






.47 


.68 
















1746 


.42 


4.14 


.15 


.54 


.87 .51 23 


1769 


1764 


145 


Beef, round 


.60 


5.23 j 


.47 


.56 


.59 1 1.61 38 


1780 


1775 


154 


do 

Average Nos. 1769 


.34 


4.24 


.33" 


.26 


.38 1.15 ^ .35 










1 1 








and 1780 

Average Nos. 1746, 


.47 


4.74 


.40 .41 


.49 1.38 \ .37 










1 






1640 
1741 


106 
134 


1769. and 1780 .... 


.45 


4.54 




.32 .45 


.61 1.09 32 


1641 


1.04 
.89 


1.81 
4. .34 






38 
1 .96 


5' 


1744 


do 




.82 


! .97 .98 30 


1768 


1764 


144 


do 


.64 


5.99 




.65 : .32 : .82 1.65 1 .46 


1779 


1775 


153 


do 


.53 


4.99 




.56 i .49 ' 2.18 1.52 .27 




.77 


4.29 




a. 68 1 -.54 i 1.13 1 1..38 .34 








1 




= 




= 







a Average of 3 analyses. 



157 

Table 121. — Nitrogen records of the cold-ivater extracts of meats cooked by hoiling {result 
expressed in percentage of the total nitrogen of meat /al'en)^-Continued. 



d 

S 


c 

i 

H 


c 
P 

•c 
K . 

X'- '^ 

fcX) 

c 

I 


Kind of meat 


II 


u 

;z; 


c S 

."5 >> 


11 

C c 2 

111 


II 

2-° 


If 


•Is 

C N 


1 

tl 

2 


ll 

ga 
2 


1755 


1753 
1753 

1741 
1741 

1647 

1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


\38 
140 

133 
135 

113 
112 

116 
118 

111 
131 

121 
123 
125 

122 
115 
117 

107 
110 
132 

126 
114 


1 
Beef, round 


P.ct. 
1.20 


p.ct. 
4.08 
4.33 


P... 


Perct. 
0.12 
1.45 


Per ct. 
1.37 
1.51 


Per ct. 
1.54 
1.56 


Per ct. 
2.04 
2.30 


p.ct. 


p.ct. 
0.39 


1757 


Beef, rouBd (browned) 

Average 

Beef, round 

Beef, round (browned) 

Average 


1.34 


.40 




1.27 


4.21 




.79 


1.44 


1.55 


2.17 


40 


1743 
1745 


.90 
.70 


4.23 
4.16 





.34 
.16 


.96 
.66 


1.16 
1.01 


.84 
.87 




.33 
.39 




.80 


4.20 




.25 


.81 


1.09 


.86 




.36 




Average of all 
cooked 3 hours . . . 


.71 


4.19 




.66 


.67 


.98 


a 1.37 




ft. 34 


1646 


.83 
1.05 


1.80 
1.92 






.59 
.60 


.38 
.66 






Trace 


1645 


do 










Trace 














1654 


1.88 
1.05 


1.85 
2.92 


0.26 
.57 


.12 

.44 












1658 


do 

Average Nos. 1654 
and 1658 


1.01 


1.24 






.10 












1.47 


2.39 


.42 


.28 














Average Nos. 1645, 
1654 and 1658 














1.33 


2.23 


.42 


.28 


.81 


.95 






.05 










1644 


.83 
.48 


2.28 
3.93 






.32 
1.97 


.42 
2.27 






.01 


1720 


do 

Average 




.56 


2.60 


0.76 


.15 




.m 


3.11 






1.15 


1.35 






.08 




Beef, neck 












1665 


.59 
1.87 
1.37 


2.03 
4.65 
2.10 


.87 
.32 


.69 
.86 
.54 


.62 
2.18 
.94 


.60 
3.13 
1.11 






.24 


1673 


Beef, rump. . . . 




' 


.55 


1703 


do 

Average Nos. 1673 
and 1703 


1.38 


1.06 


.34 




1.62 


3.38 




.70 


1.56 


2.12 






.45 




Beef, flank 








1669 


1.96 


.44 


.19 
.49 
.60 


.80 
.16 
.53 


.45 
.85 
.92 


.88 
1.14 
.67 









1653 


Veal, leg 


1.48 4.14 






.07 


1664 


do. 


1.05 


3.58 






.44 














Average Nos. 1653 
and 1664 


1.27 


3.86 


.55 


.35 


.89 


.91 






.26 














Average Nos. 1644, 
1653, 1664, 1665, 
1689, 1673, 1703, 
and 1720 


1.21 


2 89 


6.49 


C.59 


1.03 


1.28 


1.99 


.91 


.24 




Bppf, round 


1 




1639 


2. 75 2. 72 
2.74 2.62 
1.68 3.91 






1.86 
1.97 
1.09 


2.27 
2.03 
2.00 








1643 


do 

do 










.01 


1721 




1.89 


1.83 


.22 


.34 




2.39 3.08 






1.64 


2.10 






.18 




Beef, rump 












1704 


3.14 
1.32 


3.72 
6.75 


1.39" 


2.51 
1.19 


3.01 
1.46 


3.22 


2.64 


3.11 


.38 


1652 


Veal, leg 














Average Nos. 1639, 
1643, 1652, 1704, 
and 1721 

Average of all 
cooked 5 hours . . . 

Average of all 
cooked 3 and 5 
hours 


2.33 


3.94 




1.86 


1.88 


2.28 


2.24 


1.67 


.24 




1.54 3.02 


.59 


.86 


1.24 


1.49 


2.11 


1.29 


.19 




1.17 j 3.55 j 


.59 


.76 

1 


.97 


1.26 


1.56 


1.29 


.26 



* Average ot 12 analyses. 



b Average of 5 analyses. 



c Average of 7 analyses. 



158 



It will be noted that the soluble nitrogen in the boiled meats 
ranged from 2.40 to 8.07 per cent or the total nitrogen contained in 
the cooked product, the average for the 31 samples being 4.73 per 
cent. 

The average quantity of nitrogen of soluble compounds coagulated 
by heat in neutral solution was 0.17 per cent, and the average albu- 
mose nitrogen in the cold-water extracts was 0.90 per cent, which 
is the same as the corresponding figure for raw meats. In the 12 
samples where nitrogen was precipitated by bromin from the zinc 
sulphate filtrate the amount found was only 0.24 per cent. 

The average amount of soluble proteid nitrogen in the 31 samples 
was 1.17 per cent of the total nitrogen present, and the nonproteid 

3.55 per cent. By reference to Table 118 it will be seen that in raw 
meats the proteid nitrogen is ten times greater than in cold-water 
extracts of boiled meats. The nitrogen in the form of ammonia or 
ammonium compounds made up 0.26 per cent of the total nitrogen 
present in the boiled meats. 

The other reagents used in estimating the nitrogenous compounds 
in the cold-water extracts of boiled meats separated the following 
average amounts: Bromin, 0.59 per cent; phosphotungstic acid in 
a hot solution, 0.76 per cent; phosphotungstic acid in a cold solution, 
1.26 per cent; tannin and salt, 0.97 per cent, and Stutzer's reagent, 

1.56 per cent. For corresponding results obtained from the raw 
meats, see page 147. 

In Table 122 the figures for the nitrogen of the boiled meats are 
given in percentages of the total soluble nitrogen. 

Table 122. — Nitrogen records of the cold water extracts of meats coo'ked hy hoiling {results 
expressed in percentage of ike total nitrogen of the water extract ) . 





6 

1 

1 
1 


I 
go 

be 


Kind of meat. 


Tempera- 
ture. 


i 


a. 


}l 


1 

g 

''A 


■ft"" 

.■S-c S 
iz; 


ll 

11 
II 




1 

>> 

1 

1 


1 
t 

< 


i 

ft 


o 

8 

"o 

% 


h 

1 

o 

Eh 




1642 
1754 


1640 
1753 

1753 

1764 
1775 


109 
137 

139 

136 
145 

154 


Beef, round 

.. do 


Cold. 
Cold. 


85 
85 


Hrs. 
3 
3 


P.ct. 

5.77 
.5.88 


Per ct. 
100 
100 


Per ct. 

1.56 




Per ct. 
11.83 
11.37 


Per ct. 
13.39 
11.37 


Perot. 




Average 








Cold. 
Cold. 


85 


3 5.83 


100 


.78 


11.60 


12.38 






Beef, round (browned) 

Average Nos. 1642, 
1754, and 1756.... 

Beef, round (browned) 
Beef, round 


^ 






1756 


85 


5.50 


100 





10.42 


10.42 






Cold. 


85 


3 5.72 


100 


.52 


11.21 


11.73 




1746 
1769 


85 
85 
85 


85 
85 
85 


3 
3 
3 


5.70 
5.81 
6.04 


100 
100 
100 


.69 

2.21 




8.60 
8.00 
7.42 


9.29 
10.21 
7.42 




1780 


do 






Average Nos. 1769 
and 1780 






85 


85 


3 


5.93 


100 


1.11 


7.71 


8.82 






Average Nos. 1746, 
1769, and 1780 . . . 












5.85 


100 


.97 


8.01 


8.97 














== 



159 

Table 122. — Nitrogen records of the cold-water extracts of meats cooked hy hoiling (results 
expressed in percentage of the total nitrogen of the water extract) — Cont inued. 





6 

i 


1 

s 
s 

1 

Q 


Kiiid of meat. 


Tempera- 
ture. 


bJD 

.s 

1 

"o 
.2 
1 

Q 


be 

3 

o 
Eh 


bcg 

r 


it 

Pi >> 


lo 


S bD 

•§1 
11 

si 




o 

1 


bi) 

a 

< 


bio 

a 

be 

% 

Q 


Hi 
rj 

.tJrO+J 


1641 


1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


108 
134 
144 
l.i3 

138 
140 

133 

135 

113 

112 

116 
118 

111 
131 

121 
123 
125 

122 
115 
117 

107 
110 
132 

126 
114 




°C 
100 
100 
100 
]00 

100 


°c. 

85 
85 

85 
85 

85 


Hrs. 
3 
3 
3 
3 


P.ct. 

5.91 

5.86 

5.31 

6.01 


Per at. 
100 
100 
100 
100 


Per ct. 

21.55 

2.09 

3.10 




Per ct. 
14.96 
14.94 
6.50 
9.64 


Per ct. 
36.51 
17.03 
9.60 
9.64 


Per ct. 


1744 


do 




1768 


do 




1779 


do 












3 


5.77 


100 


6.69 


11.51 


18.20 










1755 


Cold. 
•Cold. 


100 
100 


3 
3 


5.86 
5.86 


100 
100 






22.75 
23.60 


22.75 
23.60 




1757 


Beef, round (browned) 






Cold. 

100 
100 


100 


3 


5.86 


100 

locT 

100 




1.04 
.41 


23.18 


23.18 










1743 


100 
100 


3 
3 


5.83 
5.56 


16.56 
13.99 


17.60 
14.40 




1745 


Beef, round (l)rowued) 






100 


100 


3 


5.70 


100 


.73 


15.28 


16.01 






Average of all 










3 


5.78 


100 


2.34 


12.90 


15. 24 






Beef, round 








1646 


Cold. 
Cold. 


65 

85 


5 


5.24 
5.24 


100 
100 


4.49 
4.60 


14.06 
20.68 


18.55 
25.28 


13.04 


1645 


do 


10.12 




Veal, leg 




1654 


Cold. 
Cold. 


85 

85 


5 


5. 070 
4.800 


100 
100 


6.18 
1.26 


40.75 
14.92 


46.93 
16.18 


3.38 


1658 


do 

Average Nos. 1654 
and 1658 


10.24 




Cold. 


85 


5 


4.935 


100 


,3.72 


27.84 


31.56 


6.81 




Average Nos. 1645, 
1654, and 1658 






Cold. 


85 


5 


.5.037 


100 


4.01 


25.45 


29.46 


7.91 


1644 


100 
100 


85 

85 


5 
5 


5.590 
5. 309 


100 
100 


3.79 
3.20 


17.70 
7.68 


21.49 
10.88 


5.11 


1720 


. do 






Average 






100 


85 


5 


5.450 


100 


3.50 


12.69 


16.19 






Beef, neck 




1665 


100 
100 
100 


85 

85 
85 


5 
5 


5.039 
3. 245 
4.433 


100 
100 
100 


1.58 
4.63 
8.53 


15.42 
19.84 
30.99 


17.00 
24.47 
39.52 


5.60 


1673 
1703 


Beef, rump 

do 


4.30 




Average Nos. 1673 
and 1703 






100 


85 


5 


3.839 


100 


6.58 


25.42 


32.00 






Beef, flank 




1669 


100 
100 
100 


85 
85 
85 


5 
5 
5 


3.210 
5.360 
4.900 


100 
100 
100 


17.17 
5.61 
3.13 


60.60 
16.43 
15.55 


77.77 
22.04 
18.68 


4.16 


1653 


Veal, leg 


4.25 


1664 


do 


4.01 




Average Nos. 1653 
and 1664 






100 


85 


5 


..130 


100 


4.37 


15.99 


20.36 


4.13 




Average Nos. 1644, 
1653, 1664, 1665, 
1669, 1673, 1703, 
and 1720 






100 


85 


, 


4.636 


100 


5.96 


23.03 


28.98 


4.57 




Beef, round 




1639 


100 
100 
100 


100 
100 
100 


5 
5 
5 


5.640 
5.370 
5.324 


100 
100 
100 


12.54 
7.99 
3.50 


37.57 
38.40 
26.53 


50. 11 
46. .39 
30.03 




1643 


do 


4.62 


1721 


do. 






Average . 






100 


100 


5 


5. 445 


100 


8.01 


34.17 


42.18 






Beef, rump. . 




1704 


100 
100 


100 
100 


5 
5 


4.583 
5.310 


100 
100 


3.94 
3.22 


41.85 
9.06 


45.79 
12.28 




165? 


Veal, leg 


4.13 




Average Nos. 1639, 
1643, 1652, 1704, 
and 1721 






100 


100 


5 


5.245 


100 


6.24 


30.68 


36.92 


4.38 




Average of all 
cooked 5 hours. . 










4.921 


100 


5.61 


25.18 


30.79 


6.08 




Average of all 
cooked for 3 and 
5 hours. . 










1 




5.315 


100 


4.13 


19.63 


23.76 


6.08 











160 

Table 122. — Nitrogen records of the cold-water extracts of meat coolced hy hoiling ( results 
expressed in percentage of the total nitrogen of the water extract) — Continued. 



6 

;^ 
t' 

B 

o 

Xi 

s 


r 

2 


B 

o 
o 
O 


Kind of meat. 


II 


If 

II 

§.s 
12; 


1^ 

II 


IS 

ca be 

■P ■ 


li 

i 


Nitrogen percipitated 
by phosphotungstic 
acid (cold). 


1 

Is 
ftp 

Per ct. 


s 

1 

^•§ 

a 7 

f 

P.ct. 


I. 

gs 

2 


1642 


1640 
1753 

1753 

1741 
1764 

1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 

113 
112 

116 
118 

111 
131 

121 
123 
125 


Beef, round 


P.ct. 
13.39 
11.37 


p.ct. 
86.61 
88.63 


P.ct. 


Per'cL 


Perct. 
2.44 
14.88 


Per ct. 
6.38 
16.23 


P.ct. 


1754 


do 




55.40 


31.24 




6.16 




12.38 


87.62 






8.66 


11.31 








Beef, round (browned) 

Average Nos. 1642, 
1754, and 1756 












1756 


10.42 


89.58 1 


4.33 


12.70 


22.15 


31.08 


' 5.94 




11. 73 


88.27 ! 


29.87 


10.01 


14.92 


31.16 


6.05 


1746 
1769 


Beef, round (browned) 
Beef, round 


9.29 
10.21 
7.42 


90.71 i 

89.79 

92.58 1 


3.20 
8.03 
7.20 


11.87 
9.59 
5.64 


19.04 
10.18 
8.14 


11.21 
27.66 
25.04 


:::::: 


5.01 
6.52 


1780 


do 

Average Nos. 1769 
and 1780 


7.60 




8.82 


91.18 


7.62 


7.62 


9.16 


26.35 




7.06 




Avera?3 Nos. 1746, 
1769,1andl780 






8.98 


91.02 





6.14 


9.03 


12.45 


21.30 


! 

' 6.38 


1641 


Beef, round 

do 

do 

do 

Average 

Beef, round 

Beef, round (browned) 

Average 

Beef, round 

Beef, round (browned) 


36.51 
17.03 
9.60 
9.64 


63.49 
82.97 
90.40 
90.36 






13.24 
18.27 
4.89 
8.95 


19.30 
18.53 
12.44 
39.56 




1 


1744 
1768 
1779 




is. 59 
9.83 
10.07 


18.79 
24.89 
27.51 


] 5.68 

7.00 

1 4.94 




18.20 


81.80 





oil. 83 


11.34 


22.46 


23.73 


5.87 


1755 

1757 


22. 75 
23.60 

23.18 


77.25 
76.40 




22.65 
25.53 


25.92 
26.73 


29.06 
27.60 


38.61 
40.61 


! 7.44 

1 7.04 




76.83 





24.09 


26.33 


28.33 


39.61 





7.24 


1743 
1745 


17.60 
14.40 


82.40 
85. 60 




6.64 
3.26 


18.86 
13.62 


22.66 
20.73 


16.42 
17.96 





6.41 
7.67 






84.00 


4.95 


16.24 


21.70 


17.19 








Average of all 
cooked 3 hours... 


16.00 


7.04 




15.24 


84.76 


14.31 


13.40 


19.43 


b25. 92 




66.45 


1646 


31.59 
35.40 


68.41 
64.60 






22.68 
20.19 


14.63 
22.11 






.14 


1645 


do 

Veal, leg 











.06 














1654 


50.31 
26.42 


49.69 
73. .58 


6.93 
14.44 


3.28 
11.03 


■25.'32' 


.16 
31.25 






1658 


do 

Average Nos. 1654 
and 1658 






2 57 












38.37 


61.64 


10.69 


7.16 




15.71 








Average Nos. 1645, 
1654, and 1658 






37.38 


62.62 






22.76 


17.84 






1.32 















1644 


26.60 

10.88 


73.40 
89.12 




10.52 
44.73 


13.79 
51.60 






.17 


1720 


do 

Average 


12.76 


58.98 


17.11 


3.33 




18.74 


81.26 




27.63 


32.70 






1.75 




Beef, neck 










1665 


22.60 
28.77 
39. 52 


77.40 
71.23 
60.48 


3.-32 
4.86 


2.65 
13. 23 
15.63 


24.34 
33.44 
27. 15 


23. 05 
48.09 
31.97 






8.99 


167;^ 


Beef, rump 

do 

Average Nos. 1673 
and 1703 


8.50 


1703 


39. 78 


30.47 


9.64 




34.15 


65.86 


14.43 


30.30 


40. 03 






9.07 











o Average of 3 analyses. 



b Average of 12 analyses. 



161 



Table 122. — Nitrogen records of the cold-water extracts of meats cooked hy hoiling {results 
expressed in percentage of the total nitrogen of the water extract) — Continued. 







_^ 






.a 




TJ "O « 


xi 


TS « 


1 m 


'd 


, 




• 


a 






|| 


.2 >> 


^t^ 


^^ 


^■i^ 


&>. 


^ 






^ 


q 






s-s 


S^ 


03 §3 


^^ 


Si 


1^ 


n 


1 


g 


a 






2I 


'^x 


g'S 


n 




« • 






g 
"^ 2 


^ 
5 


1 


1 


Kind of meat. 


c ® 


'B^ 


eg 


s^l 


aa2 
fl§8 


6X) CJ 


si 


2 
1 


s 

1 












til 


P 




2« 


W)^ 




1^ 


p^ 


o 






PM 


:z; 


^■^ 


^ 


;zi 


;z; 


;z; 


^ 












P.CL 


P.ct. 


P.ct. 


Perct. 


Perc^ 


Per c^ 


Perct. 


p.ct. 


P.ct. 


1669 


1672 
1656 
1662 


122 
115 
117 


Beef flank 




81.93 
26.29 
22.69 


18.07 
73.71 
77.31 


8.06 
8.73 
13.00 


33.55 
2.76 
11.37 


18.47 
15.14 
19.91 


36.67 
20.35 
14.63 









1653 




. 




1.32 


1664 


do 

Average Nos 


1653 






9.43 




































and 1664 




24.49 


75.51 


10.87 


7.07 


17.53 


17.49 






5.38 




Average Nos 


1644, 














' 




















1653, 1664, 


1665, 


























1669, 1673, 


1703, 






















1637 
1647 
1722 


107 
110 
132 


and 1720 




32.41 


67. F>9 


a7.59 


613. 14 


24.21 


30.02 


49.38 


23.79 


5.17 




Beef, round 






1639 


50.11 
51.01 
30.03 


49.89 
48.99 
69.97 

56.28 






34.01 
36.84 
19.50 


41.40 
37.88 
35.74 








1643 


do 

do 

Average 










.21 


1721 




33.80 


32.68 


4.00 


6.05 




43. 72 






30.12 


38.34 







3.13 


1701 


1705 


1?6 


Beef, rump 


45.79 


54.21 





36.53 


43.85 


46.93 


38.51 


45.34 


5.47 


1652 


1656 


114 


Veal, leg 


16.41 


83.59 


17.23 


14.71 


18.08 


23.37 










Average Nos. 


1639, 


































1643, 1652, 


1704, 


























and 1721 




38.67 


61.33 




28.35 


30.46 


37.06 


35.60 


24.67 


3.91 




Average of 


all 






























cooked 5 hours.. . 
Average of all 


35.08 


64.92 


9.57 


1.5.95 


25.89 


29.04 


42.49 


24.23 


3.99 




























cooked for 3 and 






























26.12 


73.88 


9.57 


15.13 


20.06 


24.70 


30.06 


24.23 


5.13 









a Average of 5 analyses. 



6 Average of 7 analyses. 



The results given in the table show that in a considerable number 
of cases there was no nitrogen in the form of compounds coagulated by 
heat, while in other cases the quantity of nitrogen in this form 
reached 17.17 to 21.55 per cent, the average for the 31 samples of 
boiled meat being 4.13 per cent. 

From 6.50 to 60.60 per cent of the soluble nitrogen of boiled meats 
was precipitated as albumoses, the average being 19.63 per cent, the 
average amounts for raw meats being 4.09 per cent. (See p. 148). 
These figures strikingly show the hydrotyizing action of hot water 
upon the proteid compounds of meats, as do also the following: In 
meats cooked in hot water for three hours 12.90 per cent of the solu- 
ble nitrogen existed as albumose, while in the meats cooked in hot 
water for five hours the amount was 25.18 per cent. In meats cooked 
cliiefly at 85° C. it was found that 17.19 per cent, and in those cooked 
mainly at 98.5° C. 25.59 per cent of the soluble nitrogen was in the 
form of albumoses. 

In the 12 samples of boiled meats the average quantity of nitro- 
gen precipitated by bromin in the filtrate from the zinc sulphate pre- 
11480— No. 162—06 11 



162 

cipitate equaled 6.08 per cent of the total soluble nitrogen. The 
soluble proteid nitrogen ranged from 7.42 to 81.93 per cent, averaging 
for the 31 samples 26.12 per cent, and the nitrogen in the form of 
ammonium compounds was 5.13 per cent. 

From the cold-water solutions of meats cooked by contact with 
hot water the reagents mentioned below precipitated the following 
amounts of nitrogen expressed in terms of the total soluble nitrogen : 
Bromin, 9.57 per cent; phosphotungstic acid in the hot solution, 
15.13 per cent; phosphotungstic acid in the cold solution, 24.70 per 
cent; tannin and salt, 20.06 per cent, and Stutzer's reagent 30.06 
per cent. 

Forms of Nitrogen in Meats Cooked by Roasting, Broiling, 
Sauteing, and Frying. 

In the following pages the data regarding the different forms of 
nitrogen existing in meats cooked b}^ roasting, broiling, sauteing, 
and frying are summarized, Table 123 showing the data calculated 
on the basis of the total weight of the sample used. 

Table 123. — Nitrogen records of the cold-water extracts of meats coolced by roasting, broiling, 
sauteing, and frying {results expressed in percentage of meat taken). 



6 

b 


6 

1 

1 
I 


O 


KiBd of meat and method 
of cooking. 


B 
o+i 

1 
o 


|i 

'I 
I 


1 


Is 

SO 

'^2 


ij 

i 


Nitrogen precipitated 
by bromin in fil- 
trate from ZnS04 
precipitate. 




1770 
1781 


1764 
1775 

1764 

1775 

1662 

1775 
1764 
1775 

1676 
1662 

1764 
1775 


146 
155 

147 
156 

120 

152 
142 
151 

124 
119 

141 
150 


Beef, round, pot roast 

do 

Average 


Per ct. 
5.972 
5.891 


Per ct. 
0. 4978 
.4212 


Per ct. 
0.0019 
.0273 


Per ct. 
0.0483 
.0395 


Per ct. 
0.0502 
.0668 


Per ct. 


Per ct. 
0.0502 
.0668 




5.932 


.4595 


.0146 


.0439 


.0585 




.0585 




Beef, round, roast 

do 




1771 
1782 


3. 870 
4.011 


.5567 
.4972 


.0915 
.1732 


.0279 
.0236 


.1194 
.1968 




.1194 
.1968 




Average 






3.941 


.5270 


.1324 


.0258 


.1582 




.1582 




Veal, leg, roast . 




1660 


4.220 


.4956 


.0031 


.0426 


.0457 


0.0206 


.0663 




Average Nos. 1660, 
1771, and 1782 

Beef, round, gas broiled . . 
Beef, round, pan broiled . . 
do 

Average Nos. 1766, 
1777, and 1778 

Beef, rump, pan broiled. . . 
Veal, leg, pan broiled 

Average Nos. 1659, 
1674, 1766, and 1777. 

Beef, round, saut6ed 

do 

Average 






4.034 


.5165 


.0893 


.0314 


.1207 




.1275 


1778 
1766 
1777 


4.088 
4.037 
4.435 


.5753 
.6863 
.5693 


.1073 
.1806 
.0648 


.0253 
.0380 
.0288 


.1326 
.2186 
.0936 





.1326 
.2186 
.0936 




4.236 


.6278 


.1227 


.0334 


.1561 




.1561 


1674 
1659 


3.785 
4.700 


.3873 
.4939 


.0086 
.0132 


.0278 
.0370 


.0364 
.0502 


.0073 
.0176 


.0437 
.0678 




4.239 


.5342 


.0668 


.0329 


.0997 


.0125 


.1059 


1765 
1776 


4.044 
4.083 


.6079 
.5556 


.1336 
.0896 


.0315 
.0260 


.1651 
.1156 


1651 

1156 




4.064 


.5818 


.1116 


.0288 


.1404 




.1404 









i 



163 



Table 123.— Nitrogen records of the cold-water extracts of meats cooTced hy roasting, hroiling, 
sauteing, and frying {results expressed in percentage of meat taken) — Continued. 



6 

u 
o 

% 


d 

1 


C3 
1 

>< 6 
be 

.g 

1 

o 

143 


Kind of meat and method 
of cooking. 


.s 

h 

'3 a 

1 


II 


h 

g 


11 

ll 

CO 

11 


Id 1 

11 
|| 


Nitrogen precipitated 
by bromin in fil- 
trate from ZnS04 
precipitate. 




"a ^ 

¥ 


1767 


1764 




Per ct. 
4.934 


Per ct. 
0. 6052 


Per ct. 
0.0526 


Per ct. 
0.0330 


Per ct. 
0.0856 


Per ct. 



Per ct. 
0.0856 




Average of all beef 






4.468 


.5418 


.0846 


.0318 


.1164 




.1171 




Average of all veal 
samples 






4.460 


.4948 


.0082 


.0398 


.0480 


0.0191 


.0671 




Average of all beef 
and veal samples. . 






4.467 


.5346 


.0728 


.0330 


.1059 




.1094 


d 


1 

1 

a 


Pi 

K 

^. d 
be 

o 
o 

o 


Kind of meat and method 
of cooking. 


2| 
§•3 


1=^ 
11 

si 


.11 
g o^ 


31 

1! 




"I 

MS 

1^ 


1 
1 

ll 

2 


1770 
1781 


1764 
1775 

17fi4 
1775 

1662 

1775 

1764 
1775 

1676 
1662 

1764 
1775 

1764 


146 
155 

147 
156 

120 

152 
142 
151 

124 
119 

141 
150 

143 


Beef, round, pot roast 

do 


Per ct. 
0. 4476 
.3544 


Per ct. 


Per ct. 
0.05.52 
.0443 


Per ct. 
0.0563 
.0486 


Per ct. 
0.0709 
.0584 


Per ct. 
0. 1366 
.1128 


Per ct. 

0.0222 
.0277 










.4010 




.0498 


.0525 


.0647 


.1247 


.0250 




Beef, round, roast 

do 




1771 
1782 


.4373 
.3004 





.1122 
.1090 


. 1148 
.1000 


.1259 
.0978 


.1832 
.1631 


.0159 
.0206 










.3689 




.1106 


.1074 


.1119 


.1732 


.0183 








1660 


.4293 


0.0249 


.0305 


■ .0398 


.0283 




.0316 




Average Nos. 1660, 
1771, and 1782 

Beef, round, gas broiled . . 

Beef, round, pan broiled . . 

do 






.3890 




.0839 


.0849 


.0840 


.1732 


.0227 


1778 
1766 
1777 


.4427 
.4677 
.4757 




.1476 
.2237 
.1011 


.1333 
.2077 
.0840 


.1383 
.2218 
.0995 


.2041 
. 2562 
.1610 


.0197 
.0183 
.0213 




Average Nos. 1766, 
1777, and 1778 

Beef, rump, pan broiled. . . 
Veal, leg, pan broiled 

Average Nos. 1659, 
1674, 1766, and 1777. 

Beef, round, sauteed 

do 






.4717 




.1624 


. 1459 


.1607 


.2086 


.0198 


1674 
1659 


.3436 
.4261 


.0245 
.0401 


.0389 
.0449 


.0008 
. 0259 


.0204 
.0084 




.0185 
.0246 




.4283 


.0323 


.1022 


.0796 


.0876 


.2086 


.0207 


1765 
1776 


.4428 
.4400 




.1678 
.1141 


.1653 
.1149 


.1655 
.1238 


.2114 
.1799 


.0166 
.0198 










.4414 


.1410 


.1401 


.1447 


.1957 


.0182 








1767 


.5196 


.0909 


.0933 


.1007 


. 1715 


.0202 




Average of all beef 






.4247 




.1095 


.1017 


.1112 


a. 1780 


.0201 




Average of all veal 
samples 






.4277 




.0377 


.0329 


.0184 


1 

! 


.0281 




Average of all beef 
and veal samples. . 






.4252 


.0298 


.0985 


.0911 


.0969 


.1780 


.0213 



a Average of 10 analyses. 



164 

Upon examining the data it will be seen that the total nitrogen in 
meats cooked b}^ dry heat varied from 3.785 per cent in pan broiled 
beef rump (sample No. 1674) to 5.972 per cent in a beef round pot 
roast (sample No. 1770), the average being 4.467 per cent. 

The total, nitrogen soluble in cold water was 0.3873 to 0.6863 per 
cent, the average being 0.5346 per cent. 

The nitrogen in the form of soluble proteids coagulated by heat 
ranged from 0.0019 to 0.1806 per cent, the average being 0.0728 per 
cent. 

The average amount of albumose nitrogen in the cold-water 
extracts was 0.0330 per cent, the soluble proteid nitrogen 0.0437 
to 0.2186 per cent, the average being 0.1094 per cent, and the non- 
proteid nitrogen 0.3004 to 0.5196 per cent, the average being 0.4252 
per cent. 

The results of the analyses reported show that there is a small 
amount of nitrogen present as ammonium salts in the cold-water 
extracts of meats cooked by dry heat, the average for the thirteen 
determinations being 0.0213 per cent. 

The other reagents used to separate the nitrogenous constituents 
of the cold-water extracts of meats cooked b}^ dry heat gave results 
as follows: Bromin, 0.0298 per cent; phosphotungstic acid in a hot 
solution, 0.0985 per cent; phosphotungstic acid in a cold solution, 
0.0969 per cent; tannin and salt, 0.0911 per cent, and Stutzer's 
reagent 0.1780 per cent. 

In the case of raw as compared with fried meat (veal cutlet), 
Offer and Rosenquist" report 3.4 per cent total nitrogen and 0.53 
per cent nitrogen of extractives in the raw^ material and 4.38 per 
cent and 0.506 per cent, respectively, in the cutlet fried in a little 
butter. 

In Table 124 the nitrogen values for the meats cooked by dry heat 
in the Ilhnois experiments are given in the form of percentages of 
the total nitrogen content of the cooked flesh. 

aBerlin. Klin. Wchnschr., 36 (1899), p. 1086. 



165 



Table 124. — Nitrogen records of the cold-water extracts of meats cooTced hy roasting, hroiling, 
sauteing, and frying (results expressed in percentage of total nitrogen of meat taken). 





d 






•S 


■\ 


"S 


u 




m 


.a 


o 


1 


Kind of meat and method 


1 

o . 


is 


3 


go 


il 


Ipl 


.5« 




a 


.H 


of cooking. 


•al 


*=« 




1^? 


Is 


:| 


B 




S 




s 

o 


1* 


2 


.1.-1 


§s 


mi 


r 


►^ 


tf 


o 




H 


H 


^ 


^ 


OT 


^ 


Pi 








Per ct. 


Per ct. 


Per ct. 


Per ct. 


Per ct. 


Per ct. 


Per ci. 


1770 


1764 


146 


Beef, round, pot roast 


100 


8.34 


0.03 


0.81 


0.84 




0.84 


1781 


1775 

1764 


155 

157 


do 

Average 

Beef, round, roast 


100 


7.15 


.46 


.67 


1.13 




1.13 




100 


7.75 


.25 


.74 


.99 


.99 


1771 


100 


14.38 


2.36 


.72 


3.08 




3.08 


1782 


1775 
1662 


156 
120 


do 

Average 


100 


12.40 


4.32 


.59 


4.91 




4.91 




100 


13.39 


3.34 


.66 


4.00 




4.00 




Veal, leg, roast . . 




1660 


100 


11.74 


.07 


1.01 


1.08 


0.49 


1.57 




Average Nos. 1660, 






















1775 


152 


1771, and 1782 

Beef, round, gas broiled. . . 


100 


12.84 


2.25 


.77 


3.02 




3.19 


1778 


100 


14.07 


2.62 


.62 


3.24 




3.24 


1766 


1764 


142 


Beef, round, pan broiled.. 


100 


17.00 


4.47 


.94 


5.41 




5.41 


1777 


1775 


151 


d" 

Average Nos. 1766 


100 


12.84 


1.46 


.65 


2.11 




2.11 




















1676 


124 


and 1777 


100 


14.92 


2.97 


.80 


3.76 




3.76 




Beef, rump, pan broiled.. . 




1674 


100 


10.23 


.23 


.73 


.96 


.19 


1.15 


1659 


1662 


119 


Veal, leg, pan liroiled 

Average Nos. 1659, 


100 


10.51 


.28 


.79 


1.07 


.37 


1.44 




















1764 


141 


1674, 1766, and 1777. 
Beef, round, sauteed 


100 


12.64 


1.61 


.78 


2.39 


.28 


2.53 


1765 


100 


15.03 


3.30 


.78 


4.08 




4.08 


1776 


1775 
1764 


150 
143 


do 

Average 

Beef, round, fried 

Average of all beef 


100 


13.61 


2.19 


.64 


2.83 




2.83 




100 


14.32 


2.75 


.71 


3.46 




3.46 


1767 


100 


12.27 


1.07 


.67 


1.74 




1.74 
























samples 


100 


12.48 


2.05 


.71 


2.76 


.19 


2.78 




Average of all veal 


























samples 


100 


11. 13 


.18 


.90 


1.08 


.43 


1.51 




Average of all beef 


























and veal samples. . 


100 


12.27 


1.76 


.74 


2. .50 




2.58 






+^ 




d 


-a 


"CS 


"O . 


'O.a 




, 






S 




s >» 


■^i 


^i^ 




S"g 


§ 


6 


;^ 


Jr'' 6 


Kind of meat and method 






If 


Si 


as 




1. 

ra 
ga 


1 


o3 


"2; 

bD 


of cooking. 


IS 

II 


11 

0.0 




ft.S 

II 


ail 




^ 


03 




o.S 


•^^ 


B^'i 


u >> 


.^^§ 


i^ 


^q 


P5 


O 






^ 


^ 


g^ 


^ 


iz;-^ 


S 










Per ct. 


Per ct. 


Per ct. 


Per ct. 


Per ct. 


Per ct. 


Per ct. 


1/VO 


1764 


146 


Beef, round, pot roast 


7.50 




0.92 


0.94 


1.19 


2.29 


0.37 


1781 


1775 
1764 


155 
157 


do 

Average 

Beef, round, roast 


6.02 






.83 


.99 


1.91 


.47 




6.76 




.84 


.89 


1.09 


2.10 


.42 


1771 


11.30 




2.90 


2.96 


3.25 


4.73 


.41 


1782 


1775 


156 


do 

Average 


7.49 





2.72 


2.50 


2.44 


4.07 


.51 




9.39 




2.81 


2.73 


2.85 


4.40 


.46 



166 



Table 124. — Nitrogen records of the cold-water extracts of meats cooked hy roasting, hroiling, 
sauteing, and frying (results expressed in percentage of total nitrogen of meat taken) — 
Continued. 



6 

o 

1 
o 


6 

1 

1 

a 


i 

X o 
be 


Kind of meat and method 
of cooking. 


h 

ii 

II 


1>. 

Eg 


Nitrogen precipitated 
by phosphotungstic 
acid (hot). 


.11 

l! 


III 


11 
1 


Nitrogen as free am- 
monia. 


1660 


1662 

1775 
1764 
1775 

1676 
1662 

1764 
1775 

1764 


120 

152 
142 
151 

124 
119 

141 
150 

14.3 


Veal, leg, roast. . 


Per ct. 
10.17 


Per ct. 
0.59 


Per ct. 
0.72 


Per ct. 
0.94 


Per ct. 
0.67 


Per ct. 


Per ct. 
0.75 




Average Nos. 1660, 
1771, and 1782 

Beef, round, gas broiled... 
Beef, round, pan broiled.. 
do 

Average Nos. 1766 
and 1777. 






9.65 




2.11 


2.13 


2.12 


. 56 


1778 
1766 
1777 


10.83 
11.59 
10.73 




3.61 
5.54 
2.28 


3.26 
5.15 
1.90 


3.38 
5.49 
2.25 


4.99 
6.35 
3.63 


.48 
.45 
.48 




11.16 




3.91 


3.53 


3.87 


4. 99 


.47 




Beef, rump, pan broiled. . 
Veal leg, pan broiled 

Average Nos. 1659, 
1674, 1766, and 1777. 

Beef, round, sauteed 

do 

Average 




1674 
1659 


9.08 
9.07 


0.65 
.85 


1.03 
.96 


.02 
.55 


.54 

.18 




.49 

.52 




10.11 




2.45 


1.91 


2.12 




.49 


1765 
1776 


10.95 1 

10.78 j 


4.15 
2.79 


4.09 
2.82 


4.09 
3.03 


5.23 
4.41 


.41 
.49 




10.86 1 


3.47 


3.46 


3.56 


4.82 


.45 




Beef, round, fried 




1767 


10.53 


! '■"* 


1.89 


2.04 


3.48 


.41 




Average of all beef 






9.71 




2.59 


2.40 


2.61 


4.11 


.45 




Average of all veal 
samples 






9.62 


.72 


.84 


.75 


.43 




.64 




Average of all beef 
and veal samples . . 






9.70 


.70 


2. .32 


2. 15 


2.27 


a4.11 


.48 



o Average of 11 analyses. 

The soluble nitrogen found in meats cooked by dry heat forms 7.15 
to 17 per cent of the total nitrogen contained in the cooked meat, the 
average being 12.27 per cent. 

The average quantity of nitrogen of compounds coagulated by 
heat in neutral solution was 1.76 per cent; the average albumose 
nitrogen, 0.74 per cent; the soluble proteid nitrogen, 2.58 per cent; 
the nonproteid nitrogen, 6.02 to 11.59 per cent, the average being 9.70 
per cent, and the nitrogen in the form of ammonia or ammonium com- 
pounds 0.48 per cent. 

The other reagents employed to determine the nitrogen com- 
pounds gave the following average results: Bromin, 0.70 per cent; 
phosphotungstic acid in a hot solution, 2.32 per cent; phospho- 
tungstic acid in a cold solution, 2.27 per cent; tannin and salt, 2.15 
per cent, and Stutzer's reagent, 4.11 per cent. 

In Table 125 the data for the nitrogen of the meats cooked by dry 
heat are given as percentages of the total soluble nitrogen. 



167 

Table 125. — Nitrogen records of the cold-water extracts of meats cooTced hy roasting, broiling, 
sauteing, and frying {results expressed in percentage of total nitrogen in water extract). 



1 

% 


6 
1 


J 
1* 

a 

1 

5 


Kind of meat and method 
of cooking. 


'S a 
I 


1 

P 


S 

OS 

§1 


¥ 

rt 1=1 • 

.-s^a 


^ 

11 

ll 

CO 


Nitrogen precipitated 
by bromin in fil- 
trate from ZnS04 
precipitate. 


.a 

|| 

ll 


1770 
1781 


1764 
1775 

1764 
1775 

1662 

1775 
1764 
1775 

1676 
1662 

1764 
1775 

1764 


146 
155 

147 
156 

120 

152 
142 
151 

124 
119 

141 
150 

143 


Beef, round, pot roast 

do 

Average 

Beef, round, roast 

do 

Average 

Veal, leg, roast . 


Per ct. 
5.972 
5.891 


Per ct. 
100 
100 


Per ct. 
0.38 
6.48 


Per ct. 
9.70 
9.38 


Per ct. 
10.08 
15.86 


Per ct. 


Per ct. 
10.08 
15.86 




5. 9.32 


100 


3.43 


9.54 


12.97 




12.97 


1771 
1782 


3.870 
4.011 


100 
100 


16. 44 
34.83 


5.01 
4.75 


21.45 
39.58 




21.45 
39.58 




3. 941 


100 


25.64 


4.88 


30.52 




30.52 


1660 


4.220 


100 


.63 


8.59 


9.22 


4.16 


13.38 




Average Nos. 1660, 
1771, and 1782 

Beef, round, gas broiled.. 
Beef, round, pan broiled.. 
do 

Average Nos. 1766 
and 1777 






4.034 


100 


17. 30 


6.12 


23.42 




24.80 


1778 
1766 

1777 


4.088 
4.037 
4.435 

4.236 


100 
100 
100 


18.65 
26.31 
11.38 


4.40 
5.54 
5.06 


23.05 ' 

31.85 ! 

16-44 j 


23.05 
31.85 
16.44 




100 


18.85 


5.30 


24.15 




24. 15 




Beef, rump, pan broUed... 
Veal, leg, pan broiled 

Average Nos. 1659, 
1674, 1766, and 1777 

Beef, round, sauteed 

do 

Average 

Beef, round, fried 

Average of all beef 
samples 

Average of all veal 
samples 

Average of all beef 
and veal samples . . 




1674 
1659 


3.790 
4.700 


100 
100 


2.22 
2.67 


7.18 
7.49 


9.40 
10.16 


1.88 
3.56 


11.28 
13.72 




4.241 


100 


10.65 


6.32 


16.96 




18.32 


1765 
1776 


4.044 
4.083 


100 
100 


21.98 
16.13 


5.18 
4.68 


27.16 
20.81 




27.16 
20.81 




4.064 


100 


19.06 


4.93 


23.99 




23.99 


1767 


4. 934 


100 


8.69 


5.45 


14.14 




14.14 




4.469 


100 


14.86 


6.03 


20.89 


1.88 


21.06 




4.460 


100 


1.65 


8.04 


9.69 


3.86 


13.55 




4.468 


100 


12.83 


6.34 


19.18 




19.91 


1 

>> 

1 

i 
t 


6 

1 

a 

1 


1 
1 
be 

§ 


Kind of meat and method 
of cooking. 


If 

§.a 


It 

•373 

ll 


la 

tl. 

Ill 

li 


II 

CS 

1 


03 C 


li 


a 

f 


1770 
1781 


1764 
1775 

1764 
1775 


146 
155 

147 
156 


Beef, round, pot roast 

do 


Per ct. 
89.92 
84.14 


Per ct. 


Per ct. 
11.09 
10.52 


Per ct. 
11.30 
11.54 


Per ct. 
14.24 
13.87 


Per ct. 
27.44 
26.78 


Per ct. 
4.46 
6.58 




Average 






87.03 


: 10.81 


11.42 


14.06 


27.11 


5.52 




Beef, round, roast 

do 




1771 
178?, 


78.55 
60.42 




20.15 
21.92 


20.62 
20.11 


22.61 
19.67 


32.91 
32.80 


2.86 
4.14 




Average 






69.48 




21.04 


20.37 


21.14 


32.86 


3.50 









168 



Table 125. — Nitrogen records of the cold-water extracts of meats cooTced hy roasting, hroiling, 
sauteing, and frying (results expressed in percentage of total nitrogen in water extract) — 
Continued. 



d 
>> 

1 
1 


6 

1 

a 

P5 


i 
s 

X d 

be 

.s 
8 


Kind of meat and method 
of cooking. 




.11 


.11 


1- 

Si 

II 
1- 


It- 


11 

ll 


ga 


1660 


1662 

1775 
1764 
1775 

1676 
1662 

1764 
1775 

1764 


120 

152 
142 
151 

124 
119 

141 
150 

143 


Veal, leg, roast 


Per ct. 
86.62 


Per ct. 
5.02 


Per ct. 
6.15 


Per ct. 
8.03 


Per ct. 

5.71 


Per ct. 


Per ct. 
6.37 




Average Nos. 1660, 
1771, and 1782 

Beef, round, gas broiled.. 
Beef, round, pan broiled . . 
do 

Average Nos. 1766 
and 1777 






75.20 


i 
! 16.07 


16.25 


16.00 





4.46 


1778 
1766 
1777 


76.95 i 

68.15 

83.56 


25.66 
32.59 
17.76 


23.17 
30.26 
14.76 


24. 04 
32.32 
17.48 


35.48 
37.34 
28.28 


3.42 
2.66 
3.74 




75.85 1 


25.18 


22.51 


24.90 


32.81 


3.20 




Beef, rump, pan broiled... 
Veal, leg, pan broiled 

Average Nos. 1659, 
1674, 1766, and 1777. 

Beef, rovmd, saut6ed 

do 

Average 

Beef, round, fried 

Average of all beef 
samples 

Average of all veal 
samples 

Average of all beef 
and veal samples.. 




1674 
1659 


88.72 
86.28 


0.33 
8.12 


10.05 
9.09 


.21 
5.25 


5.27 
1.70 




4.77 
4.98 




81.68 


1 
17.37 


12.62 


14.19 




4.04 


1765 
1776 


72.84 
79.19 




27.60 
20.54 


27.19 
20.68 


27.23 
22.28 


34.78 
32.38 


2.73 
3.56 




76.02 




24.07 


23.94 


24.76 


33.58 


3.15 


1767 


85.86 




15.02 


15.42 


16.64 


28.34 


3.34 




78.94 




19.35 


17.75 


19.60 


31.65 


3.84 




86.45 


7.62 


6.64 


3.71 




T). 68 




80.09 


6.49 


17. .55 


16.04 


17.16 


a 31. 65 


4.12 



a Average of 11 analyses. 

The data summarized above show that 0.38 to 34.83 per cent of 
the soluble nitrogen of meats cooked by dry heat exists in the form 
of coagulable compovmds, the average amount being 12.83 per cent. 
The nitrogen present as albumoses was 4.40 to 9.70 per cent, aver- 
aging 6.34 per cent. 

The nonproteid nitrogen ranged from 60.42 to 89.92 per cent, 
averaging 80.09 per cent, and the nitrogen present in the form of 
ammonium compounds was 4.12 per cent of the total soluble nitrogen. 

From the cold-water solutions of meats cooked by dry heat the 
reagents mentioned below precipitated the following amounts of 
nitrogen: Bromin, 6.49 per cent; phosphotungstic acid in a hot 
solution, 17.55 per cent; phosphotungstic acid in a cold' solution, 
17.16 per cent; tannin and salt, 16.04 per cent; and Stutzer's 
reagent, 31.65 per cent. 



169 



THE LOSSES INVOIiVED IN THE BOILING AND STEWING OF MEATS. 

It is interesting to consider the data regarding the kind and 
amount of losses sustained when meat is boiled and stewed. 

The following table summarizes the results of all such experiments 
reported in the present bulletin, arranged according to the length 
of the cooking period, the method of cooking, and the kind of meat 
used: 

Table 126. — Summary of the losses involved in the cooking of meats in water. 



Lab- 
ora- 
tory. 
No. 


Cook- 
ing 
exper- 
iment 

No. 


Kind of meat used for cooking. 


Amount 
used. 


Fat in 
cooked 
meat. 


Method of cooking. 


Temperature. 


Dura- 


At be- 
ginning. 


During 
cooking. 


tion of 
cooking. 


1642 


109 
137 

139 

136 
145 
154 

108 
134 

144 
153 

]38 
140 

133 
135 

113 
112 

116 
118 

111 
131 


Beef, round, l-inch cubes 


Grams. 
1,000 
900 


Per cent. 
3.93 
6.80 


°C. 

Cold. 

Cold. 


85 

85 


Hours. 
3 


1754 




3 




Average 






5.37 


Cold. 


85 


3 




Beef, round, browned, 2-inch cubes. 

Average Nos. 1642, 1754, and 
1756 


900 




1756 


8.00 


Cold. 


85 


3 




6.24 


Cold. 


85 


3 




Beef, round, browned, 2-inch cubes. 


1,000 

1,074.83 

1,052.17 




1746 
1769 


7.12 
6.87 
6.62 


85 
85 
85 


85 
85 
85 


3 
3 


1780 


do 

Average Nos. 1769 and 1780 . 


3 




6.75 


85 


85 


3 




Average Nos. 1746, 1769, and 
1780 








6.87 


85 


85 


3 




Beef, round, 1-tnch cubes 


1,000 
1,000 




1641 


4.38 
4.83 


100 
100 


85 
85 


3 


1744 


Beef, roimd, 2-inch cubes 


3 




Average 






4.61 


100 


85 


3 




Beef, roiuid, 1 piece 


1,027.72 
1,098.31 




1768 


7.51 
7.88 


100 
100 


85 
85 


3 


1779 


do 

Average 


3 




7.70 


100 


85 


3 




Average Nos. 1641, 1744, 1768, 
and 1779 








6.15 


100 


85 


3 




Beef, roimd, 2-inch cubes 


900 
900 




1755 


7.35 

6.83 


Cold. 
Cold. 


100 
100 


3 


1757 


Beef, roimd, browned, 2-inch cubes. 
Average 


3 




7.09 


Cold. 


100 


3 




Beef, round, lean, 2-mch cubes 

Beef, round, lean, browned, 2-inch 
cubes 


1,000 
1,000 




1743 
1745 


5.06 

7.74 


100 
100 


100 
100 


3 
3 




Average . . . 






6.40 


100 


100 


3 




Average of all cooked 3 hours 








6.49 




.. 


3 






1,000 
1,000 

1,000 
1,000 








1646 


5.57 
5.23 


Cold. 
Cold. 


65 
85 


5 


1645 


do 


5 




Veal, leg, 1-inch cubes. 




1654 


.97 
5.58 


Cold. 
Cold. 


85 
85 


5 


1658 


do 


5 




Average Nos. 1654 and 1658. . . 






3.28 


Cold. 


85 


5 




Average Nos. 1645, 1654, and 
1658. 








3.93 


Cold. 


85 


5 






1,000 
1,000 




1644 


5.75 
11.61 


100 
100 


85 
85 


5 


1720 


Beef, round, 1-inch cubes 


5 




A ve*" ge 






8.68 


100 


85 


5 











170 



Table 126. — Summary of the 



involved in the codkmg of meats in water — Continued. 



Lab- 
ora- 
tory 
No. 


Cook- 
ing 
exper- 
iment 
No. 


Kiad of meat used for cooking. 


Amount 
used. 






Method of cooking . 


Fat in 
cooked 
meat. 


Temperature. 


Dura- 


At be- 
ginning. 


During 
cooking. 


tion of 
cooking. 


1665 


121 
123 
125 

122 
115 
117 

107 
110 
132 

126 
114 


Beef, neck, f-inch cubes 


Grams. 

700 
1,000 
1,000 


Per cent. 
13.68 
42.03 
23.36 


°C. 
100 
100 
100 


°C. 
85 
85 
85 


Hours. 

5 


1673 




5 


1703 


.do 






Average Nos. 1673 and 1703 . . 






32.70 


100 


85 


5 




Beef, flank, fat, f-inch cubes 

Veal, leg, 1-inch cubes. . . 


1,000 
1,000 
1,000 




1669 
1653 


34.16 
1.31 

7.77 


100 
100 
100 


85 
85 

a5 


5 
5 


1664 


do 


5 




Average Nos. 1653 and 1664 






4.54 


100 


85 


c 




Average Nos. 1644, 1653, 1664, 
1665, 1669, 1673, 1703, and 1720 

Beef, round, 1-inch cubes 








17.46 


100 


85 


^ 




1,000 
1,000 
1,000 






1639 




100 
100 
100 


100 
100 
100 


5 


1643 




5.66 
9.01 




1721 


Beef, round, 1-inch cubes 


r 










7.34 


100 100 


1- 






1,000 
1,000 




1704 


16.07 
1.59 


100 100 
100 100 


5 


1652 


Veal, leg 1-tnch cubes 






Average Nos. 1639, 1643, 1652, 
1704, and 1721 






8.08 


100 100 


5 




Average of all cooked 5 hours 








11.84 




5 




Average of all cooked 3 and 5 










9.34 


1 










I 






Cook- 
ing 
exper- 
iment 
No. 


Kind of meat used for cooking. 


Nutrients in the broth expressed in percentages 
of total amounts in uncooked meat. 


Lab- 
ora- 
tory 


Water. 


Pro- 
teid. 


Organic 
extractives. 






Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Fat. Ash. 


1642 


109 
137 

139 

136 
145 
154 

108 
134 

144 
153 




Per ct. 

58.09 
58. 56 


Per ct. 

7.87 
2.79 


Per ct. 

82.07 
67.33 


Per ct. 
82.19 
70.65 


Per ct. 
22.60 
19.17 


Per ct.^ 
74.54 


1754 


Beef round, 2-inch cubes 


61.49 










58.33 


5.33 


• 74.70 


76.42 


20.89 


68.02 




Beef, round, browned, 2-inch cubes. . 

Average Nos. 1642, 1754, and 
1756 




1756 


54.19 


1.66 


66.84 


71.10 


11.24 


61.40 




56.95 


4.11 


72.08 


74.65 


17.68 


65.81 




Beef, round, browned, 2-inch cubes. . 
Beef, round, 2-inch cubes 




1746 
1769 


55.76 
57.97 


1.78 
1.29 
1.29 


67.23 
59. 12 
63.48 


68.31 
63.41 
64.88 


28.95 
10.43 


60.80 
51.14 


1780 


do 


54.00 




Average Nos. 1769 and 1780 












1.29 


61.30 


64.15 




52.57 




Average Nos. 1746, 1769, and 
1780 












1.45 


63.28 


65. .53 




55.31 




Beef, round, 1-inch cubes 








1641 


57.18 
57.42 


3.21 
1.71 


85.80 : 84.94 


20.65 
10.66 


73.93 


1744 




66.92 


66.89 


60.79 










57.30 


2.46 


76.36 


75.92 


15.66 


67.36 




Beef, round, 1 piece 




1768 


49.23 
58.37 


1.03 
.93 


52.19 
58.56 


47.94 
60.30 


3.52 
8.03 


45.50 


1779 


do 


52.65 




53.80 


.98 


55.38 


54.12 


5.78 


49.08 




Average Nos. 1641, 1744, 1768, 
and 1779 






55.55 


1.72 


6.'i. 87 


65.02 


10.72 


58.22 








■ 




= 




= 





171 



Table V2Q.— Summary of the losses involved in the cooTcing of meats in water — Continued. 





Cook- 
ing 
exper- 
iment 
No. 


Kind of meat used for cooking. 


Nutrients in the broth exnressed in percentages 
of total amounts in uncooked meats. 


Lab- 
ora- 
tory 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 




No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash. 


1755 


138 
140 

133 
135 

113 
112 

116 
118 

111 
131 

121 
123 
125 

122 
115 
117 

107 
110 
132 

126 
114 


Beef, round, 2-incli cubes 


Per ct. 
57.91 
57.04 


Per ct. 
2.95 
1.89 


Per ct. 
69.11 
67.20 


Per ct. 

68.73 
68.37 


Per ct. 
29.04 
14.71 


Per ct. 
62.43 


1757 


Beef, roimd, browned, 2-inch cubes. . 
Average 


62.24 




57.48 


2.42 


68.16 


68.55 


21.88 


62.34 




Beef, round, lean, 2-inch cubes 

Beef, round, lean, browned, 2-inch 
cubes 




1743 

1745 


56.89 
54.60 


2.02 
2.25 


67.76 
66.97 


66.07 
70.64 


14.14 
36.35 


60.51 

58.22 




Average 






55.75 


2.14 


67.37 


68.36 


25.25 


59.37 




Average of all cooked 3 hours. 
Beef, round, |-inch cubes. 






56.40 


2.33 


67.19 


68.17 


17.66 


59.97 


1646 


54.09 
59.74 


4.88 
4.56 


85. 24 
86.01 


85. 16 
85.38 


18.64 
30.24 


70.96 


1645 


do 

Veal, leg, 1-inch cubes 


72.69 


1654 


48.30 
50.94 


5.25 


81.64 


66.88 
75.24 


24.83 
13.43 


62.40 


1658 


do 

Average Nos. 1654 and I658 

Average Nos. 1645, 1654, and 
16.58 


65.12 




49.62 


5.50 


78.71 


71.06 


19.13 


63.76 




52.99 


5.19 


81.14 


75.83 


22.83 


66.74 




Beef, round, f-inch cubes 




1644 


57.66 
56.84 


3.02 
2.35 


81.21 
72. .55 


79.82 
94.15 


21.79 
16.48 


65.64 


1720 


Beef, round, 1-inch cubes 


69.46 




Average 






57.25 


2.69 


76.88 


86.99 


19.14 


67 55 




Beef, neck, |-inch cubes 




1665 










11.93 
18.95 
14.50 


72.15 


1673 


Beef, rump, 1-inch cubes. . 


52.16 
55.00 


3.91 
2.68 


66.70 
83.30 


75.53 
83.56 


70.10 


1703 


do 


69.88 




Average Nos. 1673 and 1703... . 
Beef, flank, fat, f-inch cubes . 






53.58 


3.30 


75.00 


79.55 


16.73 


69.99 


1669 


39.25 
48.92 
50. 78 


4.76 
2.62 
3.52 


95. 25 
67. 46 
70.13 


86.11 
65.68 
67.01 


21.31 
6.86 
6.73 


72.23 


1653 


Veal, leg, 1-inch cubes 


58.48 


1664 


do 

Average Nos, 1653 and 1664. . . . 

Average Nos. 1644, 1653, 1664, 
1665, 1669, 1673, 1703, and 1720. 

Beef, rovmd, 1-inch cubes 


61.23 




49.85 


3.07 


68.80 


66.35 


6.80 


59.86 




51.51 


3.27 


76.66 


78.84 


14.82 


67.40 


1639 


56.41 
55. 41 
56.29 


2.70 
3.34 
3.80 


77.35 
78.42 
71.16 


66.00 
77.78 
82.25 


■"21." 48' 
18.64 


60.88 


1643 


Beef, round, f-inch cubes 


61.17 


1721 


Beef, rovmd, 1-inch cubes 


63.07 




Average 






56.04 


3.30 


75.64 


75.34 


20.06 


61.71 


1704 


54.42 
49.78 


6.09 
3.59 


71.30 
50.19 


69.78 
49.23 


25.36 
6.74 


57.83 


1652 


Veal, leg, 1-inch cubes. 


45.98 




Average Nos. 1639, 1643. 1652, 
1704, and 1721 






54.46 


3.92 


69.68 


69.01 


18.06 


57 79 




Average of all cooked 5 hours. . 

Average of all cooked 3 and 5 
hours . . 






52.87 


3.93 


75.85 


75.60 


17.37 


64.66 




54.45 


3.18 


71.81 


72.13 


17.50 


62. 55 









172 



Table 126. — Summary of the 



involved in the cooTcing of meats in water — Continued. 





Cook- 
ing 
exper- 
iment 
No. 


Kind of meat used for 
cookiag. 


Nutrients in broth expressed in percentages of total 
weight of the uncooked meat. 


Lab- 
ora- 
tory 


Water. 


Pro- 
teid. 


Organic 
extractives. 


Fat. 


Ash. 


Total 




Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


solid 
matter. 


1642 
1754 


109 
137 

139 

136 

145 
154 

108 
134 

144 
153 

138 
140 

133 
135 

113 
112 

116 
118 

111 
131 

121 
123 
125 


Beef, round, 1-lnch cubes 

Beef, round, 2-tnch cubes .... 

Average 


Per ct. 
42.97 
42.54 


Per ct. 
1.56 
.54 


Per ct. 
1.02 
.86 


Per ct. 
1.34 
1.06 


Per ct. 
0.59 
.86 


Per ct. 
0.77 
.60 


Per ct. 
48.25 
46.46 




42.76 


1.05 


.94 


1.20 


.73 


.69 


47 37 




Beef, round, browned, 2-mch 
cubes 




1756 


38.98 


.32 


.87 


1.06 


.58 


.61 


42 42 




Average Nos. 1642, 1754, 
and 1756 






41.50 


.81 


.92 


1.15 


.68 


.66 


45.72 




Beef, round, browned, 2-inch 
cubes 




1746 


39.73 
42. 57 


.35 
.25 
.25 


.84 
.75 
.73 


1.10 
.83 
.90 


1.62 
.44 


.61 
.52 
.53 


44.25 


1769 
1780 


Beef, round, 2-inch cubes 

do 


45.36 




Average Nos. 1769 and 
1780 










.25 


.74 


.87 




.53 






Average Nos. 1746, 1769, 
and 1780.. 










.28 


.77 


.94 




.55 






Beef, round, 1-inch cubes 

Beef, round, 2-inch cubes 

Average. 






1641 
1744 


42.12 
42.38 


.64 
.33 


' 1.06 
.87 


1.36 
1.19 


.61 
.31 


.76 
.61 


46.55 
4.5.69 




42.25 


.49 


.97 


1.28 


.46 


.69 


46.14 








1768 


35.50 
42.00 


.20 
.19 


.67 
,73 


.73 

.87 


.17 
.38 


.46 
.52 


37.73 


1779 


do.. . 


44.69 




Average . 






38. 75 


.20 


.70 


.80 


.28 


.49 


41.22 




Average Nos. 1641, 1744, 
1768, and 1779 

Beef, round, 2-inch cubes 

Beef, round, browned, 2-inch 






40.50 


.34 


.83 


1.04 


.37 


..59 


43.67 


1755 
1757 


41.52 
41.29 


.57 
..37 


.89 
.89 


.1.06 
1.08 


1.62 
.65 


.63 
.64 


46.29 
44.92 










41.41 


.47 


.89 


1.07 


1.14 


.64 


45.62 




Beef, round, lean, 2-inch cubes 

Beef, round, lean, browned, 

2-uich cubes 




1743 
1745 


41.71 
38. 57 


.39 
.43 


.89 

.82 


1.11 
1.07 


.46 
2.48 


.62 
..57 


45. 18 
43.94 




Average 






40.14 


.41 


.86 


1.09 


1.47 


.60 


44.56 




Average of all cooked 
3 hours 






40.92 


.46 


.85 


1.05 


.83 


.61 


44.76 




Beef, round, f-inch cubes 

do 




1646 
1645 


40.68 
44.72 


.91 
.80 


.92 
.99 


1.19 
1.27 


.70 
1.14 


.74 

.72 


45.14 
49.64 




Veal, leg, l-inch cubes 

do 




1654 
1658 


37.61 
38.60 


1.01 
1.02 


.76 
.79 


1.14 
.96 


.19 

.50 


.62 
.63 


41.33 
42. 50 




Average Nos. 1654 and 
1658 






38.11 


1.02 


.78 


1.05 


.35 


.63 


41.92 




Average Nos. 1645, 1654, 
and 1658 






40.31 


.94 


.85 


1.12 


.61 


.66 


44.49 




Beef, round, |-inch cubes 

Beef, round, 1-inch cubes 




1644 
1720 


42.72 
40.20 


.56 
.42 


.92 
.95 


1.20 
1.34 


.85 
1.26 


.70 
.64 


46.95 
44.81 




41.46 


.49 


.94 


1.27 


1.06 


.67 


45.88 




Beef, neck, f-inch cubes 




1665 




2.09 
.51 
.45 






1.02 
6.32 
2.36 


.67 
.50 
.59 




1673 
1703 


Beef, rump, 1-inch cubes 

do 


26.90 
35.18 


.61 
.86 


.86 
1.03 


35.70 
40.47 




Average Nos. 1673 and 
1703 






31.04 


.48 


.74 


.95 


4.34 


.55 


38.09 









173 



Table 126. — Summary of the losses involved in the coolcing of meats in wa^er— Continued. 





Cook- 
ing 
exper- 
iment 

No. 


Kind of meat used for 
cooking. 


Nutrients in broth expressed in percentages of total 
weight of the uncooked meat. 


Lab- 
ora- 
tory 


Water. 


Pro- 
teid. 


Organic 
extractives. 




Ash. 


Total 


No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Fat. 


solid 
matter. 


1669 

, 1653 

1664 


122 
115 
117 

107 
110 
132 


Beef, flank, fat, f-inch cubes. 

Veal, leg, 1-inch cubes 

do . 


Per ct. 
21.03 
37.73 
37.69 


Per ct. 
0.70 
.51 
.64 


Per ct. 
0.56 
.85 
.78 


Per ct. 
0.74 
1.13 
.91 


Per ct. 
6.48 
.06 
.33 


Per ct. 
0.44 
.62 
.62 


Per ct. 
29.95 
40.90 
40.97 




Average Nos. 1653 and 
1664 






37.71 


.58 


.82 


1.02 


.20 


.62 


40.94 




Average Nos. 1644, 1653, 
1664, 1665, 1669, 1673, 
1703, and 1720 

Beef, round, 1-lnch cubes.. 

Beef, round, |-inch cubes 

Beef, round, 1-inch cubes 






34.49 


.74 


.79 


1.03 


2.34 


.60 


39.97 


1639 
1643 
1721 


41.80 
41.18 
40.44 


..52 
.62 
.71 


.89 
.88 
.88 


1.25 
1.09 
1.27 


.74 
.85 
1.14 


.67 
.64 
.59 


45.87 
45.26 
45.03 




41.14 


.62 


.88 


1.20 


.91 


.63 


45.39 




Beef, rump, 1-inch cubes 

Veal, leg, 1-inch cubes 

Average Nos. 1639, 1643, 
1652, 1704, and 1721... 

Average of all cooked 




1704 
1652 


126 
114 


37.14 
37.96 


1.01 
.68 


.75 
.67 


.94 
.96 


3.09 
.07 


.53 
.51 


43.46 
40.85 




..39.70 


.71 


.81 


1.10 


1.18 


.59 


44.09 




37.60 


.78 


.82 


1.08 


1.59 .61 


42.43 




Average of all cooked 
3 and 5 hours 






39.09 


.63 


.83 


1.07 


1.24 


.61 


43.47 



In the thirty-one experiments here reported with meat cooked in 
hot water the total losses in w^eight varied from 29.95 to 49.64 per 
cent of the total weight of the fresh meat used, the average being 
43.47 per cent. The smallest loss was observed in experiment No. 
122, in which a cut of fat beef flank was cooked for ten minutes in 
boiling water, a.id then at a temperature of 85° C. for five hours; and 
the largest loss was in experiment No. 112, in which lean beef round 
was put in cold water, which was heated slowdy so that the tempera- , 
ture reached 85° C. at the end of one hour, and the cooking then 
continued for five hours more at this temperature. The data sum- 
marized also show that the greater part of the loss occurring in boiling 
meats was due to the removal of water, though there was also a con- 
siderable loss of nutrients, including proteids, nitrogenous and non- 
nitrogenous extractives, fat, and ash. 

The amount of water removed during cooking varied from 39.25 
to 59.74 per cent, and averaged 54.45 of the total in the uncooked 
meat. The smallest loss was noted in experiment No. 122, and the 
largest in experiment No. 112, w^hich is in accordance with the state- 
ment in the paragraph above. 

The total proteid recovered in the broth ranged from 0.93 to 7.87 
per cent, averaging 3.18 per cent of the total amount present in the 



174 

raw meat. The smallest loss of this constituent was found in experi- 
ment No. 153 in which a piece of lean beef round, cut about 5 inches 
thick and 4 inches across, was cooked for ten minutes in boiling 
water, and then at a temperature of 85° C. for three hours; and the 
greatest loss was in experiment No. 109, in which lean beef round, cut 
into 1-inch cubes, was cooked by putting it into cold water at first, 
then heating slowly so that the temperature reached 85° C. at the 
end of one hour, and finally cooking for three hours more at this 
temperature. 

The proportion of fat originally present in the raw meat which was 
recovered in the broth varied from 3.52 to 36.35 per cent, averaging 
17.50 per cent. The smallest loss was noted in experiment No. 144, 
in which a piece of lean beef round, cut about 5 inches thick and 4 
inches across, was placed for ten minutes in boiling water, and then 
cooked at a temperature of 85° C. for three hours. The largest loss 
was observed in experiment No. 135, in which lean beef round in the 
form of cubes was browned in a small amount of fat and then cooked 
in water at about 100° C. for three hours. 

The amount of nitrogenous organic extractives removed during 
the cooking varied from 50.19 to 95.25 per cent, averaging 71.81 per 
cent of the total amount originally present. 

The proportion of the nonnitrogenous organic extractives recovered 
in the broth ranged from 49.23 to 94.15 per cent, the average being 
72.13 per cent. 

The mineral substances recovered in the broth varied from 45.50 
to 74.54 per cent, the average being 62.55 per cent. 

In a former bulletin" of this Office a summary of the results of 91 
experiments with meat cooked in hot water made in this laboratory 
up to that time was given. The most important conclusions derived 
from these experiments were that (1) the total losses in weight when 
meat was cooked in hot water varied in individual tests from 10.61 
to 50.20 per cent of the total weight of the fresh meat used, the 
average being 34.35 per cent. (2) The amount of water removed 
during cooking varied from 18.05 to 68.90 per cent and averaged 45.07 
per cent of the total water in the uncooked meat. (3) The total pro- 
tein removed in the broth varied from 3.25 to 12.67 per cent, aver- 
aging 7.25 per cent. (4) The proportion of fat originally present 
in the raw meat, which was recovered in the broth, varied from 0.60 
to 37.40 per cent. (5) The mineral matter recovered in the broth 
varied from 20.04 to 67.39 per cent of the total in the uncooked meat, 
averaging 44.63 per cent. (6) The nutrients in the broth expressed 
in percentages of the total weight of the uncooked meat were on an 
average as follows: Water, 30.75; proteid, 1.41; fat, 1.21; and ash, 

oU. S. Dept. Agr., Office of Experiment Stations Bui. 141. 



175 

0.46 per cent. (7) The fatter kinds and cuts of meat lost less 
water, protein, and mineral matter, but more fat than did the leaner 
kinds and cuts. (8) The losses increased in proportion to the extent 
of cooking; that is to say, other things being the same, the longer 
the time and the higher the temperature of cooking, the greater the 
losses resulting. (9) The different cuts of the same kind of meat 
behaved very differently as regards the amount and nature of the 
losses which they underwent when cooked in hot water. (10) The 
larger the piece of meat the smaller relatively the losses. (11) 
When meat is cooked in water at 80° to 85° C, placing the meat 
in hot or in cold water at the start had little effect on the amount of 
material found in the broth. (12) Beef which has been used for 
the preparation of beef tea or broth has lost comparatively little in 
nutritive value, though much of the flavoring material has been 
removed. 

Comparing the average results obtained in the tliirty-one experi- 
ments here reported with the average results obtained in pre- 
vious work, it will be noted that the losses of water, fat, and ash in 
the former tests are considerably greater and the loss of proteid 
much less than in the latter. The greater losses of water, fat, and 
ash in the experiments reported in the present bulletin are undoubt- 
edly due to the fact that, with two exceptions, all the meats used for 
cooking were cut into small cubes varying in size from 0.75 to 2 
inches. In the ninety-one experiments previously reported most 
of the meats used w^ere in solid pieces of considerable size, weigliing 
as a rule from 2 to 6 pounds. The former experiments proved 
conclusively that the larger the piece of meat cooked by boiling the 
smaller the relative losses. The smaller apparent losses of proteid 
materials in the present experiments is due to the fact that a dis- 
tinction has been made between proteid, nitrogenous extractives, 
and nonnitrogenous extractives, while in the former experiments 
these tlu"ee different classes of substances were all classed under the 
general term protein. 

The experiments summarized in Table 126 confirm the conclusions 
drawn from the earlier experiments, that the amount of material 
recovered in the broth when meat is cooked in hot water depends 
directl}^ upon the length of time of cooking. The average losses in 
the fourteen cooking experiments in which the meats were cooked 
for tlu-ee hours, were: 56.40 per cent water, 2.33 percent proteid, 
67.19 per cent nitrogenous extractives, 68.17 per cent nonnitrogenous 
extractives, 17.65 per cent fat, and 59.97 per cent ash. The average 
losses in the seventeen cooking experiments in which the meats were 
cooked for five hours were: 52.87 per cent water, 3.93 per cent 
proteid, 75.85 per cent nitrogenous extractives, 75.60 per cent non- 
nitrogenous extractives, 17.37 per cent fat, and 64.66 per cent ash. 



176 

It should also be mentioned in this connection that the average 
amount of fat in the meats cooked for three hours was only 6.49 per 
cent, while in the meats cooked for five hours it was 11.84 per cent. 

Nothwang, ^ working in Rubner's laboratory, found that on cook- 
ing flesh in water at 100° C. from 57 to 60 parts of cooked meat were 
obtained from 100 parts of the flesh. Of this, 3 to 5 parts were made 
up of the solid matter suspended in the water in which the meat was 
boiled. In the broth he found some coagulated albumin and fat as 
a scum, gelatin, flesh bases (up to 50 per cent of the amount con- 
tained in the fresh meat), and four-fifths of the total salts of the 
meat. 

The influence of the size of the piece of meat upon the resulting 
losses is strikingly shown in cooking experiments Nos. 144 and 153. 
In these two experiments the lean beef round was cut into pieces 
about 5 inches thick and 4 inches across, while the meat used in all 
the other boiling experiments here reported was in the form of small 
cubes. The losses resulting in experiments Nos. 144 and 153 were 
considerably less than those occurring in any of the other experi- 
ments. This would indicate the advantage of cutting the meat into 
small pieces in the preparation of soups and broths. On the other 
hand, the meat itself will be more juicy, better flavored, and of supe- 
rior nutritive value if cooked in large pieces. 

From the data here given it does not seem wise to draw final con- 
clusions regarding the influence of the kind of meat, the fat content, 
and the different cuts of the same kind of meat upon the amount 
and nature of the losses sustained when cooked in hot water. 

THE LOSSES INVOLVED IN THE ROASTING, BROILING, SAUT:^ING, 
AND FRYING OF MEATS. 

A summary of the results obtained in the experiments in which 
meats were cooked by dry heat is given in the following table, which 
includes the data concerning the kind of meat used, the time of cook- 
ing, and the apparent losses or gains of the different nutrients 
expressed as percentages of the total amounts of the corresponding 
nutrients in the uncooked meat and as percentages of the total 
quantity of meat cooked. 

a Arch. Hyg., 18 (1893), p. 80. 



i 



177 



Table 127. — Summary of the losses involved in the cooking of meats by roasting, broiling, 
sauteing, and frying. 





Cook- 
ing ex- 
peri- 
ment 

No. 


Kind of meat used for 
cooking. 










Method of cooking. 


Lab- 
ora- 
tory 

No. 


Amount 
taken. 


Fat in 
cooked 
meat. 


Kind. 


Total 
time. 


Tem- 
pera- 


Final 
cooking. 


at be- 
gin- 
nmg. 


Tem- 
pera- 
ture. 


Time. 


1770 


146 
155 

147 
156 

120 

152 
142 
151 

124 
119 

141 
150 

143 




Grams. 

966. 87 

1,041.33 


Per. ct. 
9.66 
9.87 


Pot roast 

do 


h. 
3 
3 


m. 


°C. 


°C. 


M. 


1781 


do 




















1,004.10 


9.77 
















Roast 

do 












1771 


1, 104. 40 
1,110.88 


9.50 
5.42 


1 
1 


'.Ill 


249 
249 


193 
193 


45 


1782 


do 


45 










1,107.64 


7.46 










Veal, leg 

Average Nos. 1660, 
1771, and 1782. 

Beef, round 




Roast 












1660 


1,099.00 4.65 


3 























1,104.76 


6.52 






















1778 


662. 97 
673. 91 
664.60 


7.64 
8.18 
5.83 


Gas 
Pai 


broiled 




10 
10 
10 








1766 


.do 












1777 


do.... 

Average Nos. 1766 
and 1777. 

Beef, rump 


do.. 














— 










669. 26 


7.01 
























1674 


571. 12 
572. 72 


47.39 
.5.20 


Pai 


broiled . 




13 
15 








1659 


Veal, leg 


do 


.... 










Average Nos. 1659, 
1674, 1766, and 1777. 












620. 59 


] 


6.65 


1 










Sauteed 

do 


, 








1765 


670. 51 
641.09 


9.88 
6. .34 


j.... 


10 
10 








1776 


do 










Average 










655. 82 


8.11 
























1767 


666.11 


10.42 


Fri 


3d 




10 


200 


160 


10 




Average of all beef 
samples. 

Average of all veal 
samples. 

Average of all beef 
and veal samples. 











1 




























' 


































































Cook- 
ing ex- 
peri- 
ment 
No. 


Kind of meat used for cooking. 


Loss or gain of each nutrient, e 
the weight of the 


xpressed in percentages, of 
mcooked meat. 


Lab- 
ora- 
tory 


Water. 




Org 
extrac 


mic 
tives. 


Fat. 




No. 




Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Ash, 


1770 


146 
155 

147 
156 

210 


Beef, round 


Per cent. 
-40.63 
-44.87 


Per cent. 
+ 1.51 
- .11 


Per cent. 
-0.39 

- .54 


Per cent. 
-0.78 
- .77 


Per cent. 
-2.70 
+ .39 


Per ct. 
-0.38 


1781 


do 


- .49 




Average 






-42.75 


+ .70 


- .47 


- .78 


-1.16 


- 44 




Beef, round 




1771 


-16.03 
-15.53 


- .07 
+ .86 


- .05 

- .34 


- .44 

- .33 


- .23 1 - .09 


1782 


do 

Average 


- .35 - .11 




-15.78 


-1- .40 


- .20 


- .39 


- ,29 - .10 




Veal, leg. ... 




1660 


-22.41 


+ .39 


- .04 


-f- .10 


- .38 - .04 




Average Nos, 1660, 
1771. and 1782 




J9 






-17. 


-f- .39 


- .14 


- .22 


- .32 


- .08 















== 












11480— No. 162—06- 



-12 



178 



Table 127. — Summary of the losses involved in the cooJcing of meat^ by roasting, broiling, 
sauteing, and frying — Continued. 



ora- 
tory 
No. 



Cook- 

" ing ex- 

peri- 

menL 

i No. 



i^oss or gain of each nutrient, expressed in percentages, of 
the weight of the uncooked meat. 



Kind of meat used for cooking. 



Water. Proteid. 



Organic 
extractives. 

enous. 



1778 
1766 



1674 
1659 



1765 
1776 



152 
142 



Beef, round . 

do 

do 



Average Xos. 1766 and 



Per cent. Per cent. \ Per cent, j Per cent. Per cent. Per ct. 

-18.12 +0.29 4-0.02' -0.05 +1.45 -0.08 

-15.07 + .69 + .04 - .29 -1.31 - .07 

-20.26 +1.29 + .06 - .01 - .21 - .09 



124 1 
119 



141 
150 



Beef, rump . 
Veal, leg 



Average Nos. 16.i9. 



Beef, round. 
do 



Average . 
Beef, round 



Average of all beef 
samples 



Average of all veal 
samples 



-17.67 


— .99 


-r 


.05 


- 


.15 


- 


.76 


_ 


.OS 


-34.54 
-29.98 '• 


+ .19 
+ .61 


+ 


.03 
.15 


- 


.02 
.09 


-1 


.80 
..36 


- 


.02 
.10 


-24.96 


+ .70 


- 


.01 


- 


.10 


- 


.92 


- 


.06 


-1.5.84 , 
-16.11 j 


+ 1.05 

+ .86 


+ 


.01 1 
.05 


- 


..30 i 
.02 


+ 


.20 
..53 


- 


.06 
.09 


-15.98 ' 


+ .96 


+ 


.02 


- 


.16 


- 


.37 


- 


.08 


-29.06 


+ 1.5.5 ' 


- 


.as 


- 


.44 


- 


.78 


- 


.05 


-•24.19 


+ .74 


- 


.11 


- 


.32 


- 


.64 


- 


.14 


-26.20 


+ ..50 


- 


.10 


+ 


.01 


- 


.37 


- 


.07 



Average of all beef and 
veal samples —24. 50 



^**^ingex- 

i^_ peri- Kind of meat used for cooking. 



Loss or gain of nutrients expressed in percentages, of 
total amounts in uncooked meat. 



Organic 
extractives 



Water. , Proteid 



Nitrog- 
enous. 



Non- 
nitrog- 
enous. 



1770 
1781 1 



1771 

1782 



1778 
1766 

1777 



1674 
1659 



1765 ! 
1776 I 



146 
155 



147 
156 



124 
119 



141 
150 



Beef, round. 
do 



Percent. Percent. Percent. Percent. Percent. ,Perct. 
. -o8.il +8. .39 -33.13 i -44.95 -33.20 | -35.61 



Average . 



Beef, round. 
do 



Average . 
Veal, leg 



Average Nos. 
1771. and 1782. 



Beef, round. 

do 

do 



Beef, rump. 
Veal, leg 



Average Nos. 1659, 
1674,1766, and 1777... 



Beef, round . 
....do 



-61.23 


- ..57 


-47.83 


-55.14 


+ 7.84 


-45.37 


-59.67 


+3.91 


-40.48 ! 


-50.05 


-12.68 


-40.49 



-22.92 i 
-21.19 



-21.. 56 
-27.64 



Average Nos. 1766 and 



-66.10 
-39.69 



- 3.91 I -2.5. .33 
-29.96 I -2:3.60 



-1..5S 
^3.85 , 

+6.88 i 



-1.74 - 3.66 
+ 3.52 -16.90 
+ 5..59 - .86 



i- 1.-37 -^ 4.51 
4-3.36 -14.22 



- 8.03 
-10.40 



-■29. .55 - 6.92 
-16.10 - 6.16 
- 4.23 - 8.15 



9.10 - 8.73 



-38.75 


+3.87 


- .15 


- 6.6S 


- 8.75 


-.5.05 


-22.64 

-21.98 


+5.87 
+4.60 


- 1.14 

- 4.01 


-17. .50 
- 1.45 


- 2.40 
-10.74 


- 6.05 

- 8.01 


-22.31 


+ .5.24 


- 1.44 


- 9. 48 


- 6.57 


- 7.03 



i 



179 

Table 127. — Summary of the losses invoiced in the caching of meats by roasting, broiling, 
sauteing. and frying — Continued. 

Loss or gain of nutrients, expressed in percentages, of 
j total amounts in uncooked meat. 



■^^^ ing ex- Organic 

P^^~ peri- Kind of meat used for cooking. extractives. 

*^7 ment 



Water. Proteid. 



""er. rrcem. ^,^^^^ ^-„„. 



enous. 



nitrog- 
enous. 



143 i Beef, roimd . 



Average of all beef 
samples 



Average of all veal 
samples 



Per cent. 
-41. .56 


Per cent. 


Per cent. 
- 2.9.3 


Per cent. 
-25.17 


Percent. 
- 9. .58 


Per ct. 
- 4.53 


—3.5.42 


-4.07 


- 9.0.5 


-19.74 


- 6.43 


-12.66 


-:^.&^ 


-2.77 


- s.ss 


+ .40 


- 9.26 


- 6.31 



Average of all beef and 
veal samples 



Examination of this table shows that in the case of two pot roasts 
the average losses expressed as percentages of the several nutrients 
originally present were: 59.67 per cent water, 40.48 per cent nitrog- 
enous extractives, 50.05 per cent nonnitrogenous extractives. 12.68 
per cent fat, and 40.49 per cent ash. There was an apparent gain of 
3.91 per cent of proteid. 

The average losses in the three roasting experiments were: 24.59 
per cent water, 12.47 per cent nitrogenous extractives, 13.92 per cent 
nonnitrogenous extractives, 6.42 per cent fat, and 7.44 per cent ash. 
Here again there was an apparent gain in the anlount of proteid w-liich 
amounted to 2.12 per cent. 

The losses occurring in the single test in which meat was broiled 
over a gas flame were as follows: 24.72 per cent water, 3.66 per cent 
nonnitrogenous extractives, and 6.92 per cent ash. In this experi- 
ment there was an apparent gain in the proteid. nitrogenous extract- 
ives, and fat amounting to. respectively. 1.58. 1.74. and 29.55 per cent 
of the total quantity of each of these nutrients in the uncooked meat. 

In the foiu' pan-broiling experiments the average losses were : 38.75 
per cent water, 0.15 per cent nitrogenous extractives. 6.68 per cent 
nonnitrogenous extractives, 8.75 per cent fat. and 5.05 per cent ash. 
There was an apparent gain of 3.87 per cent proteid. 

In the two experiments in which the meat was sauteed the average 
losses were: 22.31 per cent "water, 9.48 per cent nonnitrogenous 
extractives, and 7.03 per cent ash. Again there was an apparent 
gain of proteid amounting to 5.24 per cent, and also an apparent 
gain of nitrogenous extractives and fat amounting to 1.44 and 6.57 
per cent, respectively. 

In the single experiment in wliich the meat was fried the average 
losses were: 41.56 per cent water, 2.93 percent nitrogenous extract- 
ives, 25.17 per cent nonnitrogenous extractives. 9.58 per cent fat, 



180 

and 4.53 per cent ash. There was an apparent gain of 8.64 per cent 
proteid. 

It is evident from the figiUTs under discussion that a considerable 
loss in weight results from each of these methods of cooking meats. 
This is due chiefly to the evaporation of water, but there are also in 
all instances small losses of total food nutrients. Judging from the 
limited data here available the losses resulting when meat is cooked 
as a pot roast are much greater than those which occur in roasting, 
gas broiling, pan broiling, sauteing, and fr^-ing, and the losses which 
take place when meats are cooked by roasting are apparently greater 
than those in broiling, sauteing, and fr^dng. The losses noted in con- 
nection with the roasting, pan broiling, and sauteing experiments 
agree in general with those obtained in previous experiments'^ in 
which meats were cooked by these methods. 

In all the roasting, broiling, sauteing, and frying experiments here 
reported there was an apparent gain of proteid matter during the 
cooking, and in a few cases there was apparently a small gain of the 
nitrogenous extractives and also of fat, even where the latter had not 
been added either before or during the cooking. It is plainly evident 
that cooking according to these methods could not add nutritive 
material to the meat except where fat was added in the pot roasting, 
sauteing, and fr\nng experiments. With the knowledge at present 
available concerning the nature of the changes resulting in cooking, it 
is not easy to account for tliis apparent gain of fat and nitrogenous 
substances which occurs during the cooking of meats b}" those 
methods. This question is being further studied in connection with 
these investigations. 

Attention should be called to the comparatively small losses which 
take place when meats are cooked by dry heat compared with those 
which occur when the cooking is done in hot water. The average losses 
resulting in the 13 experiments in which the meats were cooked by dry 
heat, expressed in percentages of the total amount of each constituent 
in the meat, were as follows: 35.31 per cent water, 9.02 per cent 
nitrogenous extractives, 16.64 per cent nonnitrogenous extractives, 
6.87 per cent fat, and 11.68 per cent ash. There was apparently an 
average gain of 3.87 per cent of proteid. 

The average losses occurring in the 31 experiments in which the meat 
was cooked in hot water, expressed in percentages of the total amount 
of each constituent of the meat, were as follows: 54.45 percent water, 
3.18 per cent proteid, 71.81 per cent nitrogenous extractives, 72.13 
per cent nonnitrogenous extractives, 17.50 per cent fat, and 62.55 per 
cent ash. It is thus evident that the losses of nutritive constituents 
which occur in cooking meats in hot water are several times greater 
than those resulting when meats are cooked by dry heat. 

aU. S. Dept. Agr., Office of Experiment Stations Bui. 141. 



181 

These differences between the losses occurring when meats are 
cooked with and without contact with hot water are also plainly 
noticeable when the results are calculated to the basis of the weight of 
the uncooked meats. The average losses resulting in the 13 experi- 
ments in which the meats were cooked by dry heat thus expressed 
were: 24.50 per cent water, 0.10 per cent nitrogenous extractives, 
0.27 per cent nonnitrogenous extractives, 0.43 per cent fat, and 0.13 
per cent ash. The apparent gain of proteid was 0.70 per cent. 

The average losses resulting in the 31 boiling experiments, expressed 
in percentages of the weight of the uncooked meats, were 39.09 per 
cent water, 0.63 per cent proteid, 0.83 per cent nitrogenous extract- 
ives, 1.07 per cent nonnitrogenous extractives, 1.26 per cent fat, and 
0.61 per cent ash. 

These conclusions are in accord with those on page 140, drawn from 
the composition of the cold-water extracts of meat cooked in differ- 
ent ways, that cooking meat by dry heat retains more of the nutri- 
tive material than cooking it in hot water. 

A STUDY OF MEAT BROTHS AND SOUPS. 

In connection with the nutrition investigations upon meats carried 
on under the dii-ection of this Office ° a large amount of unpublished 
data upon the chemical composition and nutritive value of meats, 
broths, and soups has been accumulated. Since the available data 
regarding the composition and true nutritive value of meat broths and 
soups are as 3'et quite meager, it has been thought best to present this 
material in connection with this buUetia. Past investigations have 
shown in a general way that meat broths and soups contain as a rule 
only small quantities of true nutritive material, consisting of a por- 
tion of the nitrogenous and nonnitrogenous organic extractives (meat 
bases), proteids, fats, and mineral substances of the meat from which 
they have been prepared. The true nutritive value of broths is still a 
disputed question, because a considerable proportion of theu* solid 
constituents are composed of the so-called extractives, such as 
creatiQ, creatinin, organic acids, glycogen, iaosite, and unidentified 
organic substances and inorganic salts, and the action of these 
materials upon the animal body is not yet well understood. It seems 
probable, however, that these extractives have little true nutritive 
value and that they act chiefly as stimulants to the body or to the 
process of digestion. 

The extended investigations of Pawlow ^ and his associates show 
that the importance of meat extractives as stimulants to the secretion 
of normal gastric juice can hardly be overestimated. These bodies 

aU. S. Dept. Agr., Office of Experiment Stations Buls. 102 and 141 
bThe Work of the Digestive Glands. London, 1902. 



182 

were found to be much more active gastric stimulants than sugar with 
water or any of the other foods or food accessories tested. It seems 
apparent, further, that the stimulation of the flow of gastric juice by 
the specific character of the food eaten is a normal and important part 
of digestion. 

If Pawlow's views are correct, and they are supported by a very 
large amount of experimental work of a high order, they furnish an 
explanation of the belief long held b}^ many that soup and broth have 
a value in dietetics out of proportion to the nutritive material they 
supply, and, indeed, they offer an explanation of the value of savory 
foods in general. 

In connection with the work here reported it is interesting to sum- 
marize the more important investigations of the composition of soup 
and broth which have been found. For the purpose of studying the 
composition of broth, Konig'^ and associates prepared a meat broth 
from 500 grams of beef and 189 grams of veal bones by the ordinary 
household method. They obtained 543 cubic centimeters of strong 
broth or soup, which upon analysis gave the following results: Water, 
95.18; total dry substance, 4.82; proteid, 1.19; fat, 1.48; extrac- 
tives, 1.83, and total nitrogen 0.19 per cent. A. Payen^ prepared 
three soups from meat and bones, using as flavoring materials salt, 
vegetables, and spices. These broths were analyzed with the follow- 
ing average results: Water, 97.73; total dry residue, 1.26; organic 
matter, 1.31, and salt, 0.96 per cent. 

Mrs. Ellen H. Richards and Mrs. Mary H. Abel ^ in 1889 and 1900 
prepared and studied the composition of various kinds of broths. 
The following table gives the results of their analyses : 



Table 128. — Composition of broths, beef tea, etc. 



Kind. 


! 

w^^. i Total 
^^^*- ! soUds. 


SoUds, 
juice 
filtered 
before 
coagu- 
lation. 


SoUds, 
juice 
filtered 
after 
coagu- 
lation. 


Coagu- 
lable 
albu- 
min. 


Extract 

of 

meat. 


Salts 
or ash. 


Beef juice from meat slightly broiled 
and pressed (round) 


Per ct. Per ct. 
26.8 1 11.9 


Per ct. 
10.8 


Per ct. 
4.93 


Per ct. 
6.97 

5.18 

2.19 

.68 


Per ct. 
3.90 

3.56 

2.09 


Per ct. 


Beef juice from meat slightly broiled 


21.9 
26.4 


9.9 
7.91 
3.23 


9. 4 4. 72 


1.36 


Beef tea, chopped beef heated in bot- 




5.72 
2.55 




Beef tea, New England Hospital, 
with water 






Beef tea, with equal weight of water 
two hours at 70° C, then boiled 






2.15 

2.62 
4.40 




Beef tea, with twice its weight of 
water two hours at 70° C, then 














Beef broth, New England kitchen, 
average of 26 analyses 




3.53 























oChemie der Menschlichen Nahrungs- und Genussmittel. 4. ed., II, p. 1445. 

t> Substances Alimentaires, 1865, p. 97. 

cU. S. Dept. Agr., Office of Experiment Stations Bui. 21, p. 92. 



i 



183 



From the work above mentioned it is apparent that the amount of 
soHds in meat broths is generally very small. The analyses of meat 
broths made by us confirm this conclusion. The following tables 
summarize the results of the analyses of the broths made in con- 
nection with these nutrition investigations since 1898. Table 129 
gives the weight of each nutrient actually found by analysis in the 
clear filtered broths and in the suspended matter in the original 
broth. 

Table 129. — Composition of the clear, filtered broths and the solid matter in the broths. 



Broth 
from -p. 
meat, • 

- €' 

tory ^^0- 
No. 



Total nutrients in clear broth. 



Total nutrients in suspended 
matter in broth. 



Weight 

of un- 
cooked 

meat. Pro- 



Organic extractives. 



teid. Nitrog- 
enous. 



Xon- 
nitrog- Total, 
enous. j 



Total 
nutri- 
ents. 



Pro- 
teid. 



Total 
Ash. nutri- 
ents. 



893. 
771a, 
771b 



1027 
1097 

777a 



779b 
781a. 
781b 



823a 
823b 
1091 
1092 
1093 
1094 
1095 
1096 
1098 
1099 
1146 
1147 
1158 
1159 
1160 
1161 
1162 
1163 
1169 
1170 
1171 
1172 
1173 
1174 
1175 
1176 
1177 
1178 
1179 
1180 
1181 
1182 
1183 
1184 
1205 
1206 
1211 
1212 
1242 
1243 



Grams. 
1,220.3 

1,477.8 
705.5 
660.8 
433.2 
2,080.6 
2,141.3 
1,139.5 
825.8 
739.5 
750.0 
660.5 
657.0 
755.8 
742.8 
686.6 
915.1 
837.3 



;. 1 

944.5 
1,383.1 
1,409.6 
2, 120. 1 
2,193.9 
1,211.8 
1,152.6 
1,017.1 
1,740.5 

713.6 
2,323.1 
1,380.2 
1,435.9 
1,715.9 
1,825.8 
2,393.2 
2,729.8 
1,806.4 
1,923.6 
1,523.7 
1,765.0 
1,838.5 
1,608.5 
1,882.7 
2,016.7 
1,774.2 
2,334.7 

964.7 
1,284.2 
1,648.3 
1,939.1 

912.8 
1,268.1 
1,237.9 
1,210.2 
2,141.1. 
1,529.9 
2,108.6 
1,128.0 

500.0 
2,500.0 



Grams. 
1.273 
2.436 
.370 
.605 
.542 
2.473 
2.780 
1.460 
2.268 
2.604 
2.964 
2.824 
2.176 
2.224 
1.072 
.812 
2.203 
3.385 



1.3' 



1.680 
1.090 
1.470 



Grams. 
6.500 
7.375 
5.505 
5.010 
3.869 
15. 305 
18.364 
7.960 
5.568 
5.624 
5.480 
5.256 
4.416 
5.652 
5.376 
5.452 
4.005 
4.750 
6.215 
6.940 
8.246 
7.037 
5.189 
3.915 
8.913 



1.990 6.268 



4.910 
12. 745 



2.085 
1.060 



Grams. 
7.933 
9.405 
7.411 
7.050 
5.088 
21.025 
16.056 
9.600 
7.536 
7.068 
6.864 
6.832 
6.714 
7.448 
7.392 
7.612 
5.507 
6.955 
7.890 
9.055 
10.894 
9.153 I 
7.301 
7.415 
12.717 
11.561 
10.032 
13.324 
6.575 
16.905 : 
9.799 I 



Grams, 
14. 493 
16.780 
12.916 
12.060 
8.957 
36. 330 
34.420 
17.560 

13. 104 
12. 692 
12.344 
12.088 
11.130 
13.100 
12.768 
13.064 

9.512 
11.705 

14. 105 
15.995 
19.140 
16. 190 
12. 490 
11.330 
21.630 
19. 990 
16.300 
22.090 
11.485 
29.650 
16. 207 



1.144 
1.217 
2.470 
2.825 
2.090 
2.190 ! 
1.260 i 
1.220 
1.950 
.980 ' 
.850 
.960 
6. 193 
7.583 
1.424 
2.489 
5.710 
6.670 
1.030 
1.750 
.970 
1.090 
3.090 
2.510 
2.250 
1.700 
1.080 
7.670 . 



3.864 
5.212 
6.487 
5.943 
6.374 
5.815 
6.272 
6.535 
5.058 
5.288 
6.195 
6.914 
7.966 
9.102 
5.923 
7.044 
7.949 
7.096 
4.051 
4.715 



10.811 
10.284 
8.658 
6.757 
4.178 
16.783 



6.009 i 
8.095 

9.091 : 

8.465 
8.516 
7.295 
8.378 
9.385 
7.232 
7.732 
8.045 
9.206 
11.191 
11.652 
7.463 
9.982 
13.291 
10.914 
7.949 
9.525 
9.159 
12. 496 
12.874 
12.586 
9.902 
7.380 
4.905 
17.204 



9.873 
13.307 
15. 578 
14.408 
14. 890 
13. 110 
14.650 
15. 920 
12.290 
13.020 
14.240 
16. 120 
19. 157 
20.754 
13.386 
17.026 
21.240 
18.010 
12.000 
14. 240 
16.097 
22.091 
23.685 
22.870 
18.560 
14.137 

9.083 
33.987 



Grams. 
5.464 
6.140 
4.044 
3.875 
3.170 

12.326 

11.620 
5.430 
5.016 
4.576 
4.832 
4.432 
4.010 
4.760 
4.576 
4.460 
3.365 
3.920 
4.605 
5.185 
6.320 
5.380 
4.290 
3.390 
7.460 
6.630 
4.990 
6.830 
3.623 

10.171 
4.818 
9.153 
2.997 
3.998 
4.637 
4.390 
4.490 ' 
4.010 
5.230 
5.210 
4.000 
3.830 
4.880 
5.550 
6.053 
7.008 
4.045 
4.805 
6.310 
5.890 
3.520 , 
4.230 
5.550 
7.210 
8.590 
8.440 
7.210 
5. 3.30 
3.070 

12.340 



Grams. 
21.230 
25.356 
17.330 
16.540 
12. 669 
51.129 
48.820 
24. 450 
20.388 
19.872 
20.140 

19. 344 
17.316 
20. 084 
18.416 
18. 336 
15. 080 
19.010 
19.600 
22. 570 
26.900 
23.500 
18.460 
15.810 
30.560 
28.510 
23.2«0 
31.710 
15.983 
41.906 
22. 085 
41. 150 
14.014 
18. 522 
22.685 
21.623 
21.470 
19.310 
21. 140 
22. 350 
18.240 
17.830 
19.970 
22. 630 
31.403 

35. 345 
18.855 
24. 320 
33. 260 
30.560 
16.540 
20.220 
22.610 
30.400 
35. 370 
33.820 
2S.020 
21.170 
13.240 
53.990 



Grams. 
1.111 
1.576 
1.757 
1.936 
.382 
1.713 
1.350 
1.000 
.509 
.387 
.441 
.495 
.422 
.466 
.334 
.277 
4.419 
5.243 
2.021 
1.832 
.570 
.440 
1.670 
.910 
.970 
.590 
.330 
2.170 
.185 
.652 
.690 
1.342 
1.066 
.615 
1.178 
.552 
■ .770 - 
.450 
1.290 
.590 
.730 
.650 
.210 
.510 
1.107 
1.351 
.658 
1.205 
.910 
1.500 
.300 
.680 
.650 
.480 
, .750 
1.150 
1.480 
.840 , 
1.520 
14.430 i 



Grams. 
9.533 
12.623 



10. 190 
2.880 
6.810 
6.722 
8.147 
4.668 
5.734 
3.344 
8.134 
5.082 
1.333 
1.652 



11.740 
9.530 i 
17.860 
25.910 
20.370 
20.190 
31.710 
30.750 
4.312 
8.854 
2.579 
14. 152 
89. 812 
154. 161 
19.760 
8.471 
51.970 
55.700 
7.060 
14. 750 
8.490 
72.810 
26. 770 
38.420 
13.832 
2.908 
79.584 
68.266 
2.390 
1.170 
41. 100 
88.140 
.750 
.630 
.650 
4.860 
1.500 
2.690 
.780 



Grams. 
10.644 
14. 199 
7.343 
9.542 
1.340 
4.692 
11.540 
3.880 
7.319 
7.109 
8.588 
5.163 
6.156 
3.810 
8.468 
5.359 
5.752 
6.895 
2.996 
6.678 
12.310 
9.970 
19.530 
2e.820 
21.340 
20.780 
32.040 
32.920 
4.497 
9.506 
3.269 
15. 494 
90.878 
154. 776 
20.938 
9.023 
52.740 
56.150 
8.350 
15. 340 
9.220 
73.460 
26.980 
38. 930 
14. 939 
4.259 
80.242 
69. 471 
3.300 
2.670 
41.400 
88.820 
1.400 
1.110 
1.400 
6.010 
2.980 
3.530 
2.300 
18.420 



184 

Table 129. — Composition of the clear filtered broths and the solid matter in the broths — 

Continued. 



Broth 
from 
meat 
labo- 
ra- 
tory 
No 



Ex 
peri- 
raent 

No 



1370. 
1371. 
1376. 
1377. 
1378. 
1379. 
1380. 
1381. 
1382. 
1383. 
1384. 
1385. 
1386. 
1387. 
1639. 
1641. 
1642 . 
1643. 
1644. 
1645. 
1646. 
1652. 
1653. 
1654. 
1658. 
1664. 
1665. 
1669. 
1673. 
1703. 
1704. 
1707. 
1708. 
1709. 
1710. 
1720. 
1721. 
1743. 
1744. 
1745. 
1746. 
1754. 
1755. 
1756. 
1757. 

1772 . 

1773 . 
1783. 
1784. 



Weight 
of xm- 

cooked 
meat 



Grams. 

500.0 
2,500.0 

520.8 
2,384.5 

501.4 
2,502.6 

500. 
2,500.0 

500.0 
2,500.0 

500.0 
2,500.0 

500.0 
2,500.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 

700.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 
1,000.0 

900.0 

900.0 

900.0 

900.0 
1,074.8 
1,027.7 
1,052.2 
1,098.3 



Total nutrients in clear broth. 



Pro- 
teid. 



Grams. 
0.990 
2.580 
2.570 
7.800 

.470 
2.720 

.890 
9.380 

.300 
1.440 
2.230 
4.890 

.290 
3.160 
3.418 
2.184 
1.726 
4.003 
2.201 
1.476 
2.318 
5.440 
2.740 
4.046 
4. 528 
5.001 



Organic extractives. 



Nitrog- 
enous. 



Non- I 
nitrog- Total, 
enous. 



0.115 
3.220 
3.381 
8.749 
14.344 
5. 596 
.883 
2.266 
2.873 
6.014 
3.500 
2.766 
3.309 
2.130 
1.559 
2.336 
1.536 
2.211 
1.785 
1.497 
1.321 
1.777 



Grams. 
4.115 

20.677 
2.906 

11.801 
3.818 ! 

15.799 
2.317 

17.638 
4.718 

21.938 
3.439 

10.447 I 
3.990 

14.466 1 
8.877 ' 

10.633 

10.214 i 
8.759 ' 
9.162 
9.903 
9.177 
6.683 
8.465 
7.564 
7.911 
7.774 



Grams, 
5.225 

24. 589 
3.336 

13.819 

4.104 
20. 305 

1.179 
20. 542 

5.531 
26. 290 

4.039 
11.670 

4.851 
10. 305 
12.501 

13. 590 
13.385 
10.916 
11.954 
12. 667 
11.944 

9.582 
11.305 
11.366 
9.597 
9.124 



5.611 
6.046 
8.629 
7.447 
1.396 
1.211 
.830 
1.297 
9.486 
8.807 
8.871 
8.678 
8.195 
8.351 
7.753 
8.007 
7.836 
8.029 
8.067 
6.909 
7.702 
8.067 



7.384 I 
8.549 ' 
10.274 
9.400 
6.612 I 
3.828 
1.480 
1.692 I 
13.361 
12.740 
11.099 
11.856 
10. 656 
10. 949 
9.506 
9.557 
9.528 
9.749 
8.957 
7.544 
9.422 
9.596 



Grams. 

9.340 
45. 266 

6.242 
25. 620 

7.922 
36. 104 

3.496 
38. 180 
10. 249 
48. 228 

7.478 
22.117 

8.841 
24.771 
21.378 
24. 223 
23.599 
19. (375 
21.116 
22. 570 
21.121 
16.265 
19. 770 
18. 930 
17.508 
16.898 



12.995 
14. 595 
18. 903 
16.847 
8.008 
5.039 
2.310 
2.989 
22. 847 
21.547 
19.970 
20.534 
18.851 
19. 300 
17.259 
17.564 
17.364 
17. 778 
17. 024 
14. 453 
17. 124 
17.663 



Grams. 
3.350 

15.380 
2.800 
9.480 
3.230 

10.470 
3.270 

11.800 
3.210 

15. 350 
2.430 
7.820 
3.350 
9. 150 
6.600 
7.526 
7.725 
6.375 
6.994 
7.235 
7.381 
5.080 
6.240 
6.220 
6.320 
6.150 
4.670 
4. 355 
4.965 
5.932 
5.260 
1.200 
1.336 
.564 
1.064 
6.368 
5.896 
6.200 
6.120 
5. 670 
6.030 
5.340 
5.680 
5.490 
5.700 
5.570 
4.740 
5.520 
5.670 



Total 
nutri- 
ents. 



Grams. 
13. 680 
63. 220 
11.670 
42.900 
11.620 
49.300 
7.650 
59.360 
13. 760 
64.920 
12. 140 
34. 830 
12. 490 
37.090 
31.455 
33.933 
33. 050 
30.113 
30.311 
31.280 
30.819 
26. 785 
28. 750 
29. 195 
28.355 
28. 050 
20. 255 
23. 465 
22. 780 
28.216 
30.856 
23.552 
11.971 
3.756 
6.320 
32.088 
33. 456 
29. 670 
29.420 
27.830 
27. 460 
24. 159 
25. 580 

24. 390 

25. 689 
24. 380 
20. 690 
23.965 
25.110 



Total nutrients in suspended 
matter in uroth. 



Pro- 
teid. 



Grams. 
1.720 

10. 600 
1.330 
6.690 
.210 
3.960 
5.110 

11.010 
.460 

17.100 
2.490 

11.190 
1.780 
8.660 
1.728 
4.240 

13.844 
2.121 
3.437 
6.529 
6.744 
1.372 
2.359 
6.077 
5.694 
1.356 



1.840 
1.072 
1.363 
.270 
.245 
.367 
.219 
1.369 
1.038 
.443 
.554 
.980 
1.324 
3.312 
2.826 
1.334 
1.127 
.852 
.572 
1.299 
.258 



Grams. 
6.300 
33: 130 

.260 
3.050 
5.520 
15. 700 

.970 
3.660 
4.010 
22. 170 

.430 
4.970 
3.030 
4.600 
7.418 
6.087 
5.935 
8.476 
8.501 
11.421 
7.000 

.683 

.572 
1.883 
4.975 
3.306 
7.115 
64. 807 
63. 196 

23. 585 
30. 870 
20. 161 
13. 436 
75. 625 

126. 563 
12.641 
11.348 
4.565 
3.127 

24. 789 
16. 180 

7.771 
14. 536 
5.255 
5.839 
4.696 
1.752 



1 Total 
Ash. nutri- 
ents. 



Gram. Grams. 

i 8.030 

I 43.730 

1.590 

9.740 

5.730 

19. 660 



14. 670 
4.470 
39. 280 
2.920 
16. 170 
4.810 
13. 260 
9.146 
10.367 
19. 786 
10.597 
11.938 
17.949 
13. 744 
2.068 
2.930 
7.977 
10. 678 
4.671 
8.539 
65. 715 
65. 041 
24. 663 
32. 250 
20. 430 
13. 681 
75.997 
126.801 
14.031 
12.396 
5.024 
3.699 
25. 796 
17.526 
11.120 
17.381 
6. 618 
6.988 
5.565 
2.337 



Composition of Complete Meat Broths. 

Table 130 for the experiments of 1898-1903, and Table 131 for 
1903-4 give the composition of the original complete broths. Since 
the broths varied in consistency, it was necessary to reduce them to 
a common basis before they could be accurately compared. Each 
broth was therefore diluted with water until it reached the density at 
which the amount made from 100 grams of the original meat would 
weigh 100 grams; or, what is the same thing, the point at which the 
broth made from 1 pound of meat would measure 1.04 pints. The 
kind and cut of meat and the method of cooking are indicated in 
the tables, which hardly need further explanation. 



185 



Table 130. — Composition of original cornplele hrotJi. {Results of experiments made in 
1898-1903.) 



[Calculated to the basis, 100 grams of meat give 100 grams 

pints of broth.] 


of broth. 


or 1 pound of meat 


gives 1.04 


Labo- 
rato- 
ry 
No. 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat used for cooking. 


Amotmt 
taken. 


Fat in 
cooked 
meat. 


Method of cooking. 


Temperature. 


Dura- 


At be- 
ginning. 


During 
cooking. 


tion of 
cooking. 


1158 


31 

28 
28 

61 
69 

62 
70 

18 
21 
23 
22 

65 
21 
73 
23 
22 
20 
20 

51 
48 
54 
18 

66 
19 
74 
19 

16 
16 
26 
26 
35 

27 
27 

29 
29 
30 
30 




Grams. 
1,380.20 
1,211.75 
1,152.63 


Per cent. 
7.10 

7.27 
7.95 


°C. 
100 
100 
100 


80-85 
100 
100 


Hours. 

n 

2 


1095 


.. ..do.. . 


1096 


do 


2 




Average Nos. 1095 and 1096 . . 

Beef, round, lean, ^-inch cubes 

do 






1,182.19 


7.61 
















1370 
1382 


500. 00 
500. 00 


14.49 
12.39 


100 
100 


80-85 
80-85 


2 
2 




Average 






500.00 


13.44 










Beef, round, lean, J-inch cubes 

do 








1371 
1383 


2,500.00 
2,500.00 


12.70 
10.75 


100 
100 


80-85 
80-85 


2 
2 




Average 






2,500.00 


11.73 










Average Nos. 1370, 1371, 1382, 
and 1383 






















Beef, round, lean, small piece 

do 












894 
779b 


433. 20 
660. 50 
686.00 
755.00 


2.70 

5.87 
6.34 
6.50 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


2 

2 


809b 


do 


2 


781b 


do.... 


2 




Average . . 






633. 68 


.5.35 










Beef, round, lean, small piece 

do. . 








1378 
779a 


501.41 
750. 00 
500.00 
742. 80 
657.00 
825.80 
739.50 


7.90 
8.98 
8.99 
9.40 
10.31 
10.52 
11.51 


100 
100 
100 
100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 
80-85 
80-85 
80-85 


2 
2 


1386 


do 




809a 


do.... 


2 


781a 


do 


2 


777a 


do 


2 


777b 


do. 


2 




Average 






673. 79 


9.66 










Average Nos. 777a, 777b, 779a, 
779b, 781a, 781b, 809a, 809b, 
894, 1378, and 1386 










659.20 


8.09 










Beef, round, lean, large piece 

do 








1211 
1205 


2,141.09 
1,237.90 
2, 108. H2 
2,080.00 


1.78 
1.97 
3.45 
3.64 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


2 


1242 


do 


2 


895 


do 


2 




Average 






1,891.90 


2.71 


I 






Beef, round, lean, large piece 

do 






1379 
1027 


2,500.00 
2,141.25 
2,500.00 
1,139.48 


8.56 
8.38 
9.23 
10.53 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


2 
2 


1387 


do 


2 


1097 


do. . 


2 




Average 






2,070.18 


9.18 










Average Nos. 895, 1027, 1097, 
1205, 1211, 1242, 1379, and 
1387 










1,984.04 


5.95 










Beef, round, fat 








892 


1,220.30 
1,477.80 
1,383.07 
1,409.64 
1,764.97 


19.99 
18.88 
12.84 
12.67 
15.45 


100 
100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 
80-85 


2 


893 


do 


2 


1091 


do... 


2 


1092 


do 


2 


1172 


do 


2 










1,451.16 


15.96 










Beef, ' ' plate boil, ' ' very fat 

do 








1093 
1094 


2,120.13 
2,193.89 


32.32 
35.49 


100 
100 


80-85 
80-85 


2 
2 










2,157.01 


33.90 










Beef, round, rather fat 








1098 


1,017.05 

1,740.51 

713.60 

2,323.10 


12.54 
18.18 
7.74 
10.00 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


3 


1099 


do 


3 


1146 


do 


3 


1147 


do 


3 




Average 






1,448.56 


12.12 


1 














186 



Table 130. — Composition of original complete troth. (Results of experiments made in 
1898-1 903 )— Continued . 



Labo- 
rato- 
ry 
Nb. 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat used for cooking. 


Amount 
taken. 


Fat in 
cooked 
meat. 


Method of cooking. 


Temperature. 


Dura- 


At be- 
ginning. 


During 
cooking. 


tion of 
cooking. 


1160 
1161 


32 
32 
33 
33 
34 
34 

38 
38 
40 
40 

39 
39 
41 
41 

36 
36 
37 
37 

31 
48 
51 
54 

24 
24 

63 
71 

64 
72 

59 
67 

60 
68 

35 
17 
17 
25 
25 


Beef, ' ' plate boil, ' ' very fat 

do 


Grams. 
1,715.90 
1,825.80 
2,393.20 
2,729.80 
1,806.37 
1,923.58 


Per cent. 
.50.14 
50.73 
23.62 
29.87 
26.04 
34.06 


100 
100 


°C. 

80-85 

80-85 


Hours. 
3 
3 


•1162 


Beef, neck very fat 


100 , 80-85 
100 80-85 
100 80-85 
100 80-85 


3 


1163 


.do 


3 


1169 


Beef, ribs, very fat 


3 


1170 


do 


3 




Average of above 






2,065.77 


35.74 






Veal, leg 




1177 


1,774.20 
2,334.70 
1,648.31 
1,949.09 


7.79 
4.18 
5.11 
4.33 


100 80-85 
100 80-85 
100 i 80-85 
100 80-85 


3 


1178 


do 


3 


1181 


do ... 


3 


1182 


do 


3 




Average . 






1,926.58 


5.35 


': i 




Mutton, leg. ... 




1179 


964. 70 
1,284.20 

912.82 
1,268.14 


25.50 
18.57 
14.35 
20.69 


100 1 80-85 
100 ' 80-85 


3 


1180 


do 


3 


1183 


...do 


100 
100 


80-85 
80-85 


3 


1184 


do 


3 










1,107.46 


19.78 




! 










1173 


1,838.40 
1,608. .50 
1,882.66 
2,016.70 


32.83 
44.66 
36.82 
40.64 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


3 


1174 


do 


3 


1175 


do 


3 


1176 


do. 


3 










1,836.56 


38.74 














1159 


1,435.90 
1,210.15 
1,. 529. 94 
1,128.00 


11.18 
1.65 
3.80 
3.69 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


5 


1206 


do 


5 


1212 


do 


5 


1243 


.. .do 


5 










1,326.00 


5.08 


















820a 


915. 10 
837.30 


6.11 
6.58 


20-25 
20-25 


50 
50 


6 


820b 


.do 


6 










876.20 


6.35 




1 




Beef round lean, one piece 






1376 


520. 77 
500.00 


2.88 
5.56 


20-25 
20-25 


47-50 
47-50 


5 


1384 


. .do. . . 


5 










510.38 


4.22 










Beef, round lean one piece 








1377 


2,384.54 
2, .500. 00 


8.91 
11.46 


20-25 
20-25 


47-50 
47-50 


5 


•1385 


. .do. . 


5 










2,442.27 


10.18 










Beef round j-tnch cubes 








1368 


500.00 
500.00 


9.33 
9.50 


20-25 
20-25 


47-50 
47-.50 


5 


1380 


.. .do 


5 










500.00 


9.42 










Beef round, J-inch cubes 








1369 


2,500.00 
2,500.00 


10.62 
8.98 


20-25 
20-25 


47-50 
47-50 


5 


1381 


do 


5 










2,500.00 


9.80 










Average Nos. 1368, 1369, 1376, 
1377, 1380, 1381, 1384, and 1385 

Beef round, lean . ... 












8.41 


















1171 


1,523.68 
705. 50 
660. 80 
798. 10 
944. .50 


12.92 
7.23 
8.50 
6.13 
3.47 


20-25 
20-25 
20-25 
20-25 
20-25 


57-eo 

80 
80 
80 
80 


5 


771a 


do 


2f 


771u 
823a 


do 

do 


2f 
2f 


823 b 


. do.. 


2i 




Average Nos. 771a, 771b, 
823a and 823b 






777.22 


6.33 










Average of 72 samples 










1,426.55 






1 














2,729.80 
500.00 



































Note.— Experiment No. 31 not included in average. 



187 

Table 130. — Composition of original complete broth. {Results of experiments made in 
1898-1903)— Continued. 





1 

.a 
8 






Percentage composition of original complete broth. 


6 


Kind of meat used for 
cooking. 




i 
s 

IB 


1 

o 


Organic extract- 
ives. 


I 


< 


Nitrogen. 


1 
1 


be 

O M 

^ o 


o . 

c "^ 


i 

o 


'6 
2 

Ah 


g 
ft 

§ 


1 

o 


1158 
1095 


31 

28 
28 

61 
69 

62 
70 

18 

21 
23 
22 

65 

21 
73 
23 
22 
20 
20 

51 

48 
54 
18 

66 

19 
74 
19 


Beef, round, lean 

.do 


P.ct. 
98.16 
95.72 
95.72 


p.ct. 

1.84 
4.28 
4.28 


P.ct. 

0.13 
.20 
.22 


p.ct. 

0.47 
.73 
.73 


p.ct. 

l!05 
1.00 


p.ct. 
1.16 
1.78 
1.73 


P.ct. 
0.20 
1.68 
1.75 


P.ct. 

0.35 
.62 
.58 


P.ct. 

0.021 
.032 
.035 


P.ct. 

0.151 
.234 
.234 


P.ct. 
0.172 
.266 


1096 


do 


269 




Average Nos. 1095 
and 1096 






95.72 


4.28 


.21 


.73 


1.03 


1.76 


1.71 


.60 


.034 


.234 


.268 


1370 


Beef, roun 
inch cube 
.do 


d, lean, §- 


95.66 
96.36 


4.34 
3.64 


.54 
.15 


.82 
.94 


1.05 
1.11 


1.87 
2.05 


1.26 .67 
.80 .64 


.086 
.024 


.263 
.301 


.349 


1382 




.325 




Average 






96.01 


3.99 


.35 


.88 


1.08 


1.96 


1.03 .66 


.055 


.282 


.337 


1371 


Beef, roun 

inch cube 

do.... 


d, lean, ^- 

s 


95.72 
95.83 


4.28 
4.17 


.53 

.74 


.83 
.88 


.98 
1.05 


1.81 
1.93 


1.33 

.89 


.61 
.61 


.085 
.118 


.266 
.282 


.351 


1383 




.400 










Aver 


ige 


95.78 


4.23 


.64 


.86 


1.02 


1.87 


1.11 


.61 


.102 


.274 


.376 










AverageNos.1370. 
1371, 1382, and 
1383 

Beef, round, lean, small 
piece 


95.89 


4.11 


.49 


.87 


1.05 


1.91 


1.07 


.63 


.078 


.278 


.356 


894 


96.77 
96.29 
96.55 
96.84 


3.23 
3.71 
3.45 
3.16 


.21 
.50 
.16 
.36 


.89 
.80 
.79 
.75 


1.17 
1.03 
1.11 
.98 


2.06 
1.83 
1.90 
1.73 


1 
.22 1 74 


.034 
.080 
.026 
.058 


.285 
.256 
.253 
.240 


.319 


779b 


do 


:7i 

.74 

.44 


.67 
.65 
.63 


.336 


809b 


do 


.279 


781b 


do 


.298 










Aver 


ige 


96.61 


3.39 


.31 


.81 


1.07 


1.88 


.53 


.67 


.049 


.259 


.308 








1378 


Beef, round, lean, small 


96.54 
96.17 
96.54 
96.38 
96.43 
96.65 
96.35 


3.46 
3.83 
3.46 
3.62 
3.57 
3.35 
3.65 


.14 
.45 
.41 
.19 
.40 
.34 
.40 


.76 
.73 
.80 
.72 
.67 
.67 
.76 


.82 
.92 
.97 
1.00 
1.02 
.91 
.96 


1.58 
1.65 
1.77 
1.72 
1.69 
1.58 
1.72 


1.10 
1.09 
.61 
1.09 
.87 
.82 
.91 


64 
.64 
.67 
.62 
.61 
.61 
.62 


.022 
.072 
.066 
.030 
.064 
.054 
.064 


.243 
.234 
.256 
.231 
.214 
.214 
.243 


.265 


779a 
1386 
809a 
781a 
777a 
777b 


do 

do.... 

do 

do.... 

do.... 

do.... 




.306 
.322 
.261 
.278 
.268 
.307 




Aver 


a,ge 


96.44 


3.56 


.33 


.76 


.94 


1.67 


.93 


.63 


.053 


.234 


.287 










AverageNos.777a, 
777b,779a,779b, 
781a, 781b, 809a, 
809b, 894, 1378, 
and 1386 

Beef, round, lean, largo 
piece 


96.49 


3.50 


.32 


.76 


.99 


1.75 


.78 


.65 


.052 


.243 


.294 


1211 


98.28 
98.06 
98.53 
97.31 


1.72 
1.94 
1.47 
2.69 


.18 
.13 
.18 
.21 


.51 
.56 
.41 

.74 


.60 
.74 
.47 
1.01 


1.11 
1.30 

.88 
1.75 


.03 
.06 
.07 
.14 


.40 
.45 
.34 
.59 


.029 
.021 
.029 
.034 


.163 
.179 
.131 
.237 


.192 


1205 
1242 
895 


do 

do 

do 


.200 
.160 
.271 




Aver 


age 


98.04 


1.96 


.18 


.56 


71 


1.26 


.08 


.45 


.028 


.178 


.206 








1379 


Beef, round, lean, large 
piece 


97.24 
97.18 
97.99 
97.51 


2.76 
2.82 
2.01 
2.49 


.27 
.20 
.47 
.22 


.63 

.86 
.58 
.70 


.81 
.74 
.41 
.84 


1.44 
1.60 
.99 
1.54 


.63 
.48 
.18 
.25 


.42 
.54 
.37 

.48 


.043 
.032 
.075 
.035 


.202 
.276 
.186 
.224 


.245 


1027 
1387 
1097 


do 

do 

do 


.308 
.261 
.259 




Aver 


age 


97.48 


2.52 


.29 


.69 


.70 i 1.39 


.39 


.45 


.046 


.222 


.268 










Average Nos. 895, 
1027, 1097, 1205, 
1211, 1242, 1379, 
and 1387 


97.76 


2.24 


.23 


.63 


70 


1.33 


.23 


.45 


.037 


.200 


.237 



188 

Table 130. — Composition of original complete hroth. {Results of experiments made in 
1898-1903)— Qontmned. 





4^ 






Percentage composition of o 


riginal complete broth. 


6 




S 


- 


Organic extract- 
ives. 


J 


Nitrogen. 


1 
o 


•1 

bO 
C 

S 


Kind of meat vised for 
cooking. 


B 


2^ 


2 


bO 

It 


Is 

G 2 


"5 




teid. 
proteid. 




■^ 


o 




^ 






«.© 






+^ 1 ,c 


o 1 9 


-2 




o 




•^ 


o 






5 


o 


CS ' OG 




o 


^ 


O 




Eh 


P4 


'A 


'A 


• Eh 


f=i , <: 


P^ , ^ 


Eh 






P.ct. 


P.ct. P.ct. 


P.ct. 


p.ct: 


P.cl. 


p. ct. p. ct. 


P.ct. P.cl. P.ct. 


892 i 16 


Beef, round, fat 


97.39 


2.61 0.20 0.53 : 0.65 


1.18 


0.78 0.45 


0.032 0.170 0.202 


893 ! 16 


do 


97.32 


2.68 .27 .50 '• .64 


1.14 


.85 .42 


.043 .160 .203 


1091 26 


do 


97.16 


2.84 1 .14 .60 1 .8a 


1.40 


.85 .45 


.022 .192 .214 


1092 26 


do 


97.63 


2.37 .17 ! .50 ; .65 


1.15 


.67 .38 


.027 .160 .187 


1172 


35 


do 


97.86 


2.14 


.10 


.37 


.53 


.90 


.84 .30 


.016 .119 


.139 



1093 I 

1094 j 



Average 

Beef," plate boil," very 

fat 

....do 



Average . 



1146 
1147 



Beef, round, rather fat 

do 

do 

do 



Average . 



1 97.47 


2.53 


.18 


..50 


.65 


1.15 


.80 


.40 


.028 


.160 


.188 


98.21 
98.06 


1.79 
1.94 i 


.16 : 

.09 1 


.24 
.18 


.35 
.34 


.59 
.52 


.84 , 
1.18 ! 


.20 
.15 


.026 
.014 


.077 
.058 


.103 
.072 


98.13 


1.87 


.13 


.21 


.35 


.56 


1.01 


.18 


.020 


.068 


.088 


94.56 

' 96.29 

97.13 

97.79 


5.44 1 
3.71 ' 
2.87 
2.21 


.23 1 

.28 

.15 

.12 1 


.62 
.50 
.69 
.55 


.98 

-.11 

.72 


1.60 
1.27 
1.60 
1.27 


3.12 
1.77 
.62 
.39 


.49 
.39 
.50 
.43 


.037 
.045 
.024 
.019 


.199 
.160 
.221 
.176 


.236 
.205 
.245 
.195 


96.44 


3. .56 


.20 


.59 


.&5 


1.44 


1.48 


.45 


.031 


.189 


.220 



1160 32 Beef.-- plate boU," very 
fat 

..do. 



1161 32 

1162 33 

1163 i 33 

1169 i 34 

1170 : 34 



Beef, neck, very fat . . 
do 

Beef, ribs, verv fat. . . 

do : 



Average of above 



93.89 6.11 

90. 51 9. 49 

98.18 1.82 

98.88 : 1.12 ' 

95.89 ; 4.11 : 

96.07 I 3.93 I 



5.24 
8.45 



.31 ! 

2.88 



.17 .021 
.22 .016 
.19 ' .024 
.16 .019 
.25 .026 i 
.21 I .022 1 



.071 .090 
.112 I .138 
.096 i .118 



1178 
1181 
1182 



! 



1179 
1180 
1183 
1184 I 41 



1173 
1174 
1175 
1176 



1159 
1206 
1212 
1243 



820a 
820b 



1376 ; 
1384 I 



Veal, leg 

do 

do 

-...do 



Average . 



Mutton, leg. . 

do 

...-do 

....do 



Average . 



Pork, fresh ham- 

----do 

.-.-do 

-...do 



Average 

Beef, round, lean. 

.---do 

-...do 

..--do 



Average-. 



Beef, round, lean.. 
...-do 



Average . 



Beef, round, lean, one 

piece 

-...do 



1 95.57 


4.43 


.13 


.28 


.39 


.66 


3.44 


.20 


.021 


.088 


.109 


1 97.39 
98.30 
97.78 
98.29 


2.61 
1.70 
2.22 
1.71 


.41 
.38 
.40 
.42 


.45 
.39 
.48 
.37 


.63 
.50 
.81 
.56 


1.08 
.89 

1.29 
.93 


.78 
.13 
.15 
.06 


.34 
.30 
.38 
.30 


.066 
.061 
.064 
.067 


.144 
.125 
.154 
.119 


.210 
.186 
.218 
.186 


1 97.94 


2.06 


.40 


.42 


.63 


1.05 


.28 


.33 


.064 


.136 


.200 


! 89.73 
92.70 

1 93.65 
91.40 


10.27 
7.30 
6.35 
8.60 


^29 
.15. 
.19 


.61 
..55 
.44 
.37 


^78 
.87 
.75 


1.38 
1.33 
1.31 
1.12 


8.25 
5.31 
4.50 
6.95 


.42 
.37 
.39 
.34 


.035 
.046 
.024 
.030 


.196 
.176 
.141 
.119 


.231 
.222 
.165 
.149 


! 91.87 


8.13 


.21 


.49 


.79 


1.29 


6.25 


.38 


.034 


.158 


.192 


1 98.50 
94.32 
97.51 
96.95 


1.50 
5.68 
2.49 
3.05 


.15 
.10 
.05 
.07 


.27 
.33 
.33 
.34 


.39 
.48 
.43 
.46 


.66 
.81 
.76 
.80 


.47 
4.53 1 
1.42 
1.91 ; 


.22 
.24 
.26 
.27 


.024 
.016 
.008 
.011 


.087 
.106 
.106 
.109 


.111 
.122 
.114 
.120 


' 96.82 


3.18 


.09 


.32 


.44 


.76 


2.08 


.25 


.015 


.102 


.117 


' 96.95 












1.00 , 
.05 

.32 : 

.24 


.63 
.60 
.55 

.47 


".m 

.038 
.037 


.253' 
.215 
.192 




97.40 
97.40 
97.81 


2.60 
2.60 
2.19 


.13 
.24 
.23 


.79 


1.03 
.82 
.65 


1.82 
1.49 
1.25 


.274 
.253 
.229 


i 97.39 


2.46 


.20 


.69 


.83 


1.52 


.40 


.56 


.032 


.220 


. 252 


' 97.72 
96.90 


2.28 
3.10 


.72 
1.03 


.44 1 
.57 


.60 
.83 


1.04 
1.40 


.15 
.20 


..37 
.47 


.115 
.165 


.141 
.183 


.256 
.348 


97.31 


2.69 


.88 


.51 1 


.72 


1.22 


.18 


.42 


.140 


.162 


.302 


97.45 
96.99 


i^oi 


'.9i 


.56 
.69 


.&4 
.80 


1.20 
1.49 


.05 
.09 


..55 
.49 


.120 
.150 


.179 
.221 


.299 
.371 


97.22 


2.78 


.85 


.63 


.72 


1.35 


.07 


■52 


.135 


.200 


.335 



189 

Table 130. — Composition of original complete broth. {Results of experiments made in 
1898-1903) —Continued. 



Ig 



Kind of meat used for 
cooking. 



Percentage composition of original complete broth. 



Organic extract- 



i ll 

i "3 



|o« 



Nitrogen. 



1377 ; 
1385 i 



1368 
1380 



Beef, round, lean, one 

piece 

do 



P. ct. P. ct. P.ct. 
97.79 ' 2.21 0.61 
97.96 2.04 .64 



P.ct. 
0.58 



P.ct. 
1.08 



P.ct. 
0.13 
.20 



P.ct. P.ct.] P.ct. P.ct. 

0.39 ;0.098 0.160 0.258 

31 i .102 I .135 .237 



Average . 

Beef, round, 

cubes 

do 



.35 .100 I .148 i 



96.89 ' 3.11 .52 i 
97.25 2.75 ,1.20 



1171 
771a 
771b 



Beef, roimd, ^-inch 

cubes 

do 



97.10 ; 2.9 
97.04 2.9 



Average 

AverageNos.1368. 
1369, 13T6, 1377, 
1380, 1381, 1384, 
and 1385 



r.31 



Beef, round, lean 

do 

do 

do 

do 

AverageNos.771a 
771b, 823a, and 
823b 



I 98.06 
' 96.50 

96.05 
! 97. 17 

96.90 



1.94 i 
3.50 

3.95 I 
2.83 
.3.10 



Average of 72 
samples 



Maximum . 
Minimum . . 



). 65 3. 35 . 35 



96.64 3.36 ! .33 



I 98.88 10.27 1.20 
i 89.73 1.12 .05 



« . 269 . 352 
.66 .192 .147 .339 



138 2.08 I .346 



.141 
.131 



.215 
.224 



.356 
.355 



.136 i .220 I .356 



.14 



.50 



1.05 I 
1.07 I 



.46 , .35 
.80 I .57 i 
1.15 I .59 i 
.12 ! .58 ' 
.51 I .55 ' 



027 


.131 


048 


.2.=)0 


061 


.244 


058 


.2,50 


054 


.237 



1.02 I 1.78 j .65 I .57 j .055 i .245 



74 I 1.32 1.25 ! 



L.17 2.06 8.45 .74 1. 
.24 ..52 .03 .15 .011 



.305 
.308 
.291 



.375 
.072 



Lab- 
ora- 
tory 
No. 



! Cook- 
; ing 
! ex- 
peri- 
ment 
No. 



1158 
1095 
1096 



1370 
1382 



1371 I 
1383 



i Composition of complete broth. (Water-free 
substance) . 



Kind of meat used for cooking. 



Organic extractives, 



, enous. ejjous 



Beef, round, lean. 

do 

do 



Average Nos. 1095 and 1096 . 



Beef, round, lean, i-inch cubes. 

do ;. 



Per ct. Per ct. Per ct. 
7.07 I 25 54 37.50 
4.67 i 17.06 24.53 
5.14 17.06 j 23.36 



Total, 



Per ct. 
63.04 



Per ct. 

10.87 
39.25 
40.89 



Per ct. 
19.01 
14.49 
13.55 



Average. 



Beef, round lean, i-inch cubes.. 
....do ' 



Average 

Average Nos. 1370, 1371, 1382, 



4.91 : 


17.06 


23.95 1 


41.01 


40.07 


14.02 


12.44 

4.12 1 


18.89 
25.82 


24.20 1 
30.49 1 


43.09 
56.32 


29.03 
21.98 


15.44 
17.58 


8.28 


22.36 1 


27.35 1 


49.71 


25.51 


16.51 


12.38 
17.75 I 


19.39 1 
21.10 


22.90 ' 
25.18 : 


42.29 

46.28 


31.07 
21.35 


14. 25 
14.63 


15.07 , 


20.25 


24.04 


44.29 


26.21 


14.44 


11.67 ' 


21.30 


25. 69 


46.99 


25. 86 


15.48 



190 

Table 130. — Composition of original complete hrotJi. (Results of experiments made in 
1898-1903)— Continned. 



Lab- 
ora- 
tory 
No. 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat used for cooking. 


Composition of complete broth 
substance.) 


(Water-free 


Pro- 
teid. 


Organic extrac 


tives. 
Total. 


Fat. 


Ash. 


894 
779b 


18 i 
21 ; 
23 
22 

65 
21 
73 
23 
22 
20 
20 

51 

48 
54 
18 

66 
19 
74 
19 

16 
16 
26 
26 
35 

27 
27 

29 
29 
30 
30 

32 
32^ 
33 
33 
34 
34 

38 
38 
40 
40 


Beef, round, lean, small piece 

do ... 


Per ct. 

6.50 
13.48 

4.64 
11.39 ; 


Per ct. 
27.55 
21.56 1 
22.90 1 
23.73 


Per ct. 
36.22 
27.76 
32.17 
31.01 


Per ct. 
63.78 
49.33 
55.07 
54.74 


Per ct. 
6.81 
19.14 
21.45 
13.92 


Per ct. 
22.91 
18.06 


809b 


do 


18.84 


781b 


do 


19.94 










9.00 


23.94 


31.79 


55.73 


15.33 


19.94 




Beef, round, lean, small piece 

do 




1378 
779a 


4.05 
11.75 
11.85 

5.25 
11.20 
10.15 
10.96 


21.97 
19.06 
23. 13 
19.89 
18.77 
20.00 
20.82 


23.70 
24.02 
28.03 
27.62 
28.57 
27.16 
26.30 


45.67 
43.08 
51.16 
47.51 
47.34 
47.16 
47.12 


31.79 
28.43 
17.63 
30.11 
24.37 
24.48 
24.93 


18.50 
16.71 


1386 


do 


19.34 


809a 


...do 


17.13 


781a 


do 


17.09 


777a 


do 


18.21 


777b 


do 


16.99 




9.32 


20.52 26.49 


47.01 


25.96 


17.71 




Average Nos. 777a, 777b, 779a, 
779b, 781a 781b 809a, 809b 
894, 1378, and 1386 






9.20 


21.76 


28. 42 


50.18 


22.10 


18.52 




Beef, round, lean, large piece 

do 




1211 
1205 


10.46 
6.70 
12.24 

7.81 


29. 65 

28.87 


34.88 
38.14 


64.53 
67.01 
59.79 
65.06 


1.74 
3.09 
4.76 
5.20 


23.26 
23.20 


1242 


do 


27.82 1 31.97 
27.51 37.. 55 


23.14 


895 


do 


21.93 




9.30 


28. 46 35. 63 


64. 10 


3.70 


22.88 




Beef, round, lean, large piece 

do 




1379 
1027 


9.78 
7.09 
23.38 

8.84 


22.83 29.35 
30.50 26.24 
28.86 1 20.40 
28.11 1 33.73 


52. 18 
50.74 
49.26 
61.84 


22.83 
17.02 
8.96 
10.04 


15.22 
19.15 


1387 


do 


18.41 


1097 


do 


19.28 




12.27 


27.58 i 27.43 


55.01 


14.71 


18.02 




Average Nos. 895, 1027, 1097, 
1205, 1211, 1242, 1379, and 1387 . 

Beef round, fat 






10.79 


28.02 


31.53 


59.55 


9.21 


20.45 


892 


7.66 
10.07 
4.93 
7.17 
4.67 


20.31 
18. 66 
21.13 
21.10 
17.29 


24.90 
23.88 
28.17 
27.42 
24.77 


45.21 
42.54 
49.30 
48.52 
42.06 


29.89 
31.72 
29.97 
28.27 
39.25 


17.24 


893 


do 


15.67 


1091 
1092 
1172 


do 

do 

do 


15.85 
16.03 
14.02 










6.90 


19.70 


25.83 


45.53 


31.62 


15. 76 




Beef, "plate boil," very fat 




1093 
1094 


8.94 
4.64 


13.41 
9.28 


19.55 
17.53 


32.96 
26.81 


46.93 
60.84 


11.17 
7.73 










6.79 


11.35 


18.54 


29.89 


53.89 


9.45 








1098 


4.23 
7.55 
5.23 
5.43 


11.38 
13.48 
24.04 
24.89 


18.02 
20.75 
31.71 
32.58 


29.41 
34.23 
55.75 
57.46 


57.35 
47.71 
21.60 
17.65 


9.01 


1099 


.do 


10.51 


1146 


do 


17.42 


1147 


do 


19.46 




Average 






5.61 


18.45 


25.77 


44.21 


36.08 


! 14. 10 








1160 


2.13 
1.05 
8.24 
10.71 
3.89 
3.56 


3.76 
3.06 
14.29 
10.64 
8.52 
7.63 


5.56 
4.53 
21.43 

27.68 
11.44 
9.67 


9.33 
7.59 
35.72 
47.32 
19.95 
17.30 


85.76 
89.04 
45.60 
27.68 
70.07 
73.79 


; 2. 78 


1161 


do ... 


2.32 


1162 




10.44 


1163 


do 


14.28 


1169 


Beef, ribs, very fat 


6.09 


1170 


do 


5.35 




Average of above 






4.93 


9.48 


13.39 


22.87 


65. 32 


6.88 




Veal, leg 




1177 


15.71 
22.35 
18.02 
24.56 


17.24 
22.94 
21.62 
21.64 


24.14 
29.41 
36.49 
32.75 


41.38 

52.35 
58.11 
54.39 


29.88 
7.65 
6.76 
3.51 


13.03 


1178 


do 


17.65 


1181 


do 


17.12 


1182 


do 


17.54 










20.16 


20.86 


30.70 


51.56 


11.95 


16.34 









191 

Table 130. — Composition of original complete hroth. (Results of experiments made in 
1898-1903) —Continued. 



Lab- 
ora- 
tory 
No. 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat used for cooking. 


Composition of complete broth 
substance.) 


. (Water-free 


Pro- 
teid. 


Organic extractives. 


Fat. 




Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


Ash. 


1179 
1180 
1183 
1184 


39 
39 
41 
41 

36 
36 
37 
37 

31 
48 
51 
54 

?. 

64 
72 

59 

'67 

60 

68 

35 

17 
17 
25 
25 


Mutton, leg 

do 

do 

do 

Average 


Per ct. 
2.14 
3.97 
2.36 
2.21 


Per ct. 
5.94 
7.53 
6.93 
4.30 


Per ct. 

7.50 
10.69 
13.70 

8.72 


Per ct. 
13.44 
18.22 
20.63 
13.02 


Per ct. 
80.33 
72.74 
70.87 
80.81 


Per ct. 
4.09 
5.07 
6.14 
3.95 




2.67 


6.18 


10.15 


16.33 


76.19 


4.81 


1173 


10.00 
1.76 
2.01 
2.30 


18.00 
5.81 
13.25 
11.15 


26.00 
8.45 
17.27 
15.08 


44.00 
14.26 
30.52 
26.23 


31.33 
79.75 
57.03 
62.62 


14.67 


1174 


do 


4.23 


1175 
1176 


do 

do 


10.44 

8.85 




Average 






4.02 


12.05 


16.70 


28.75 


57.68 


9.55 




Beef, round, lean 




1159 














1206 


do 


5.00 
9.23 
10.50 


30.39 

25.77 
27.40 


39.62 
31.54 
29.68 


70.00 
57.31 
57.08 


1.92 
12.31 
10.96 


23.08 


1212 


do 


21.15 


1243 


do - . 


21.46 










8.24 


27.85 


33.61 


61.46 


8.40 


21.90 








820a 


31.58 
33.23 


19.30 
18.39 


26.31 
26.78 


45.61 
45.16 


6.58 
6.45 


16.23 


820b 


do 


15. 16 










32.41 


18.85 


26.55 


45.39 


6.52 


15.70 








1376 


29.41 
32.23 


21.96 
22.92 


25.10 
26.58 


47.06 
49.50 


1.96 
2.99 


21.57 


1384 


do 


16.28 










30.82 


22.44 


25.84 


48.28 


2.48 


18.93 








1377 


27.60 
31.37 


22.62 
20.59 


26.24 
23.04 


48?87 
43.63 


5.88 
9.80 


17.65 


1385 


..do 


15.20 










29.49 


21.61 


24.64 


46.25 


7.84 


16.43 








1368 


16.72 
43.64 


27.01 
16. 73 


31.51 
8.73 


58.52 
25.45 


5.15 
6.91 


19.61 


1380 


do 


24.00 










30.18 


21.87 


20.12 


41.99 


6.03 


21.81 




Beef, round, 4-inch cubes 




1369 


30.34 
27.70 


23.10 
23.65 


23.79 
27.70 


46.90 
51.35 


5.52 
5.07 


17 24 


1381 


do 


15.88 










29.02 


23.38 


25.75 


49.13 


5.30 


16.56 




Average Nos. 1368, 1369 1376, 
1377, 1380 1381, 1384. and 1385 . 

Beef, round, lean 






29.85 


22.32 


24.09 


46.41 


5.41 


18.43 


1171 


8.74 
8.57 
9.62 
12.72 
10.97 


21.13 
22.29 
19.24 
27.56 
23.87 


28.33 
30.00 
27.09 
34.98 
30.97 


49.46 
52.29 
46. 33 
62.54 
54.84 


23.76 
22.86 
29.11 
4.24 
16.45 


18.04 


771a 


do 


16.29 


771b 


do 


14 94 


823a 


do 


20.50 


823b 


do 


17.74 




Average Nos. 771a, 771b, 823a, 
and 823b 






10.47 


23.24 


30.76 


54.00 


18.17 


17 37 




Average of 73 samples 






11.54 


19.51 


24.91 


44.42 


28.68 


15.38 




43.64 
1.05 


30.50 
3.06 


39.62 
4.53 


70.00 
7.59 


89.04 
1.74 


24.00 




Minimum 


2.32 









Note.— Experiment No. 31 not included n average. 



192 

Table 131. — Composition of original complete hroth. (Results of experiments made in 
1903-1904.) 



[Calculated to the basis, 100 grams of meat give 100 grams of broth, or 1 poimd of meat gives 1.04 

pints of broth.] 





Cook- 


Lab- 


ing 


ora- 


ex- 


tory 


peri- 


i^Jo. 


ment 




No. 


1642 


109 


1754 


137 



1746 
1769 
1780 



1641 
1744 



Kind of meat used for cooking. 



Amount 
taken. 



Grams. 

Beef, roimd, 1-inch cubes ! 1,000 

Beef, round, 2-inch cubes 900 



Average 

Beef, round, browned, 2-inch cubes. 



Average Nos. 1642, 1754, and i 
1756 , 



136 
145 , 



Beef, round, bro%vned, 2-inch cubes. 

Beef, round, 2-inch cubes 

....do 



Average . 



Average Nos. 1746, 1769, and 
1780 



Beef, round, 1-inch cubes. 
Beef, round, 2-inch cubes. 



Beef, round, 1 piece. 
do 



1755 


138 


1757 


140 


1743 


133 


1745 


135 


1646 


113 


1645 


112 


1654 


116 


1658 


118 


1644 


111 


1720 


131 


1665 


121 


1673 


123 


1703 


125 


1669 


122 


ia53 


115 


1664 


117 



Average Nos. 1641, 1744, 1768, 
and 1779 



Beef, round, 2-inch cubes 

Beef, roimd. bro^^•ned, 2-inch cubes.. 



Average . 



Beef, round, 2-inch cubes 

Beef, round, browTied, 2-inch cubes. 



Average 

Average of all cooked 3 hours. 



Beei, round, f-inch cubes. 
Beef, round. J-inch cubes. 

Veal, leg, 1-inch cubes 

do 



Average Nos. 1654 and 1658. 



Average Nos. 1645, 1654, and 
1658 



Beef, round, |-inch cubes. 
Beef, roiind, 1-inch cubes . 



Average . 



Beef, neck, |-inch cubes. . 
Beef, rump, 1-inch cubes. 
do 



Beef, flank, fat f-inch cubes . 

Veal leg, 1-inch cubes 

do 



Average . 



1,000 

1,074.83 

1,052.17 



Method of cooking. 



Fat in 
cooked 
meat. 



Per cen*. 
3.93 



1,000 
1,000 



1,027.72 i 
1,098.31 ' 



900 
900 



1,000 
1,000 



1,000 
1,000 
1,000 
1,000 



1,000 
1,000 



700 
1,000 
1,000 



1,000 
1,000 
1,000 



Average Nos. 1644, 1653, 1664, 
1665, 1669, 1673, 1703, and 1720 



7.12 
6.87 
6.62 



7.35 
6.83 



Temperature. 



Diiration 
of cook- 



Atbe- During ^ 
gmnmg. cooking ' ° 



°C. 

Cold. 

Cold. 



Cold. 
Cold. 



6.4 



5.57 
5.23 
.97 
5.58 



3.2 



5.75 
11.61 



13.68 
42.03 
23.36 



.34. 16 
1.31 

7.77 



Cold. 
Cold. 
Cold. 
Cold. 



Cold. 



17.46 ! 



°C. Hours. 
85 3 



8.5 
&5 
&5 



85 i 

85 



100 
100 



85 I 
85 



85 ! 
85 
85 ' 



193 



Table 131. — Composition of original complete hroth. {Resu 
1903-1901 )— Continued. 



? of experiments made in 





Cook- 








Method of cooking. 




Band of meat used for cooking. 


*^^®^- i meat. 

i 


Temperature. 


At be- 
ginning. 


■p,„ •„„ tion of 
c?ol3Si. --ang- 


1639 107 




Grams. 

1,000 

1,000 


Per cent. 


100 
100 
100 


°C. Hours. 
100 5 


1643 110 


Beef round, l-inch cubes . . 


5.66 


100 5 


1721 132 




1,000 


9.01 


100 5 










126 
114 




7.34 


100 


100 ! 5 




Beef, rump, l-inch cubes 






1704 


1,000 
1,000 


16.07 
1.59 


100 
100 


100 i 5 


1652 




100 1 5 




Average Nos. 1639, 1643, 1652, 
1704, and 1721 








8.08 


100 


100 5 














11.83 




5 




Average of all cooked 3 and 5 














9.34 
















1.098.31 


42.03 
.97 


.... 1 




Minimum 700. no 










1 





a 
1 

'iz, 
c 

O 


Kind of meat used for 
cooking. 


Percentage composition of original complete broth. 


6 


1 


s 

O 


1 


Organic extrac- 
tives. 


1 


4 
< 


Nitrogen. 


o 


© 




1 


1 


2 

f 
& 

o 


1 


1642 


109 
137 

139 

136 
145 
154 

108 
134 

144 
153 


Beef, round, 1-inch 
cubes 


P.ct. 
94. 716 


p.ct. 

.■1.284 


P.ct. 

1 .'^57 


p.ct. 
1.021 


p.ct. 
1 . 339 


P.ct. 
2.360 

1.918 


P.ct. 
0.594 

.863 


p.ct. 
0.773 

.598 


P.ct. 
0.249 

.087 


p.ct. 
0.327 

.276 


p.ct. 
0.576 


1754 


Beef, round, 2-inch 


96.080 3.920 .W1 


.862i 1.056 


363 














Average 

Beef, roimd, browned, 
2-inch cubes 

Average Nos. 1642, 
1754, and 1756 


95.398 4.602 


1.049 


.942 1.198 


2.139 


.729 


.686 


.168 


.302 


.470 


1756 


96.555 3.445 


.319 


.871 1.059 


1.930 


.584 


.613 


.051 


.279 


.330 




95.784 4.216 


.806 


.918 


1.151 


2.069 


.680 


661 


.129 


.294 


.423 


1746 


Beef, rovmd, browned, 
2-inch cubes 


95.501 
97.214 


4.499 
2.786 


.345 

.245 
.249 


.835 

.751 
.732 


1.095 

.833 
.896 


1.930 

1.584 
1 628 


1.618 
.437 


.605 

.520 
.526 


.055 

.039 
.040 


.268 

.241 
. 234 


.323 


1769 


Beef, round, 2-inch 


.280 


1780 


do 


.274 




Average 










97.214 


2.786 


.247 


.742 


.865 


1.606 


.437 


.523 


.040 


.238 


277 




Average Nos. 1746, 
1769, and 1780 

Beef, round, 1-inch 






96.358 


3.643 


..0 


.773 


.941 


1.714 


1.028 


.5.0 


.045 


.248 


.292 


1641 


95.570 4.430 
96.688 3.312 


.642 
.332 


1.063 

.868 


1.359 
1.186 


2.422 
2.054 


.609 
.313 


.757 
.614 


.103 
.053 


.341 
.278 


.444 


1744 


Beef, round, 2-inch 


.331 




Average 






96.129; 3.871 


.487 


.966 


1 . 273 


2.238 


.461 


.686 


.078 


.310 


.388 




Beef , round, 1 piece 

do 






1768 
1779 


97.759 2.241 
97.275 2.725 


.201 
.185 


. 672i . 734 
.735| .874 


1.406 
1.609 


.171 
.415 


.462 
.516 


.032 
.030 


.216 
.265 


.248 
.295 




Average 










97.517 


2.483 


.193 


.704 .804 


1.508 


.293 


.489 


.031 


.241 


.272 




Average Nos. 1641, 
1744, 1768, and 1779 






1 
96.823 3.177 


.340 


.835 1.038 


1.873 


.377 


.587 


.055 


.275 


.330 



114S0— No. 162—06- 



194 

Table 131. — Composition of original complete broth. {Results of experiments made in 
i905-i90^)— Continued. 



Percentage composition of original complete broth. 



Kind of meat used for 
cooking. 



i Organic extrac- 
tives. 



Nitrogen. 




1755 138 
1757 140 



1743 133 

174.5 135 



1646 
1645 



16*4 
1658 



1644 111 
1720 131 



1665 121 
1673 123 



1653 115 
1664 ! 117 



1639 107 
1643 110 
1721 : 132 



Beef, rotmd, 2-inch P. ct. ' P. ct. P.ct.P.ct. P. ct. P. ct. 'P. ct. P.ct.\ P. ct. P. ct. 

cubes 95.227 4.773 0.574 0.890, 1.062 1.952 1.615 0.633 0.092 0.285 

Beef, round, bro\vned, I I 

2-inch cubes 96.369 3.631 .371 .892 1.083 1.975 .649 .6.36 .0.59 . 



P.ct. 
0.377 



Average 95.798 4.202 .473 

round, 



2-tnch 



Beef^ 
cubes 

Beef, round, browned. 
2-rnch cubes 94 



96.531 3.469: 
5.363 



394 

429 



Average 95. .584 4.416 .412 .854 



Average of all | 

cooked 3 hours.. . . 96. 163 3. 837, 



Beef, round, ^-inch 

cubes 95.544 4.456' .906 .918 

Beef, round, f-inch | | 



cubes.. 
Veal, leg, 1-inch cubes. . 
do 



95.077 4.923 
96.283 3. 



.801 
1.012 



3.9a3 1.022 .791 



Average Nos. 1654 I 

and 1658 96.190 3.8101.017 



Average Nos. 1645, ! 
16^, and 1658 95.819 4. 181i .945 .846 



1-inch 



Beef, round 

cubes 

Beef, roimd, 1-inch 

cubes 95.388 4.612: .424 .949 



4.225, ..564 .916 



Average 95.582 4.419 



Beef, neck, f-inch cubes . 
Beef, rump, 1-inch i 

cubes 

do 



.494 .933 



91.218 8.782 
712 5.288 



.506 .605 
.445 . 



Average ' 92.965 7.035; .47{ 



Beef, flank, fat, f-inch 

cubes 

Veal, leg, l-inch cubes. . 
do 



91.082 8.918 
96.832 3.168 
96.728 3.272 



701 .561 
510 .84' 



1.073 1.964 1.132 .6:35 .076 .286 



.063 
.069 



1.088 1.942 1.468 ..596 



1.054 1.904 .877 



1.267 2.257 
1.137 1.893 
.960 1.7.51 



.700 
1. 142 



724 
624 
498 .6.33 



.318! 
.242 



.446 
.404 



1.049 1.822 .343 



1.195 2.111 .850 .699 .090 .294 
1..3.36 2.285 1.264 .639 .068 .304 



.855 1.460 6.320 .497 
1.027 1.890 2.359 .594 



.081 
.071 



.3.35 
;.34S 



.941 1.675 4.340 .546 



1.299 6.481 .437 
1.978 .057 .624 
1.689 .331 .616 



.112 

.082' 
.102 



.2721 
.249 



.354 
.351 



Average 96.: 



Average Nos. 1644. I 
16.53. 1664. 1665. ' 
1673. 1703. 



J. 220 .573 .812 1.022 1.8.34 .194 .620 .092 .261 .353 



and 1720.. 



94. .5.34 5.466 ..541 .7881 1.028 1.816 2.335 ..597 



1-iach 



5.940 4.060 .515 



Beef, round 

cubes 

Beef, round, f-inch 

cubes 95.929 4.071 .618 

Beef, roimd, 1-inch 

cubes 



Average.. 



.888 1.2.50 2.138 .742 
.876 1.092 1.968 .848 



.285, 
.280: 



95.415 4. .58.5 


.705 


.881 1.274 2.155 


1.135 


.591 


.113 


.282 .395 


95.761 4.239 


.613 


.882 1.205 2.087 


.908 


.632 


.098 


.282 .380 



195 

Table 131. — Composition of original complete broth. {Results of experiments made in 
1903-190Jf )— Continued. 





1=1 






Percentage composition of original complete broth. 


6 


.1 
So 

s 

§ 


Kind of meat used for 
cooking. 


1 


a 


1 
o 


Organic extrac- 
tives. 




< 


Nitrogen. 


o 
o 

OS 


1 




1 
o 


'B 
2 


1 

1 

o 


1 
o 


1704 


126 


Beef, rump, l-tnch 

nnhfs 


P. ct. P.ct. P.ct.P.ct. 
93.689 6.3111.0110.745 
97.115 2.885 .681 .668 


P.ct. 
0.940 
.958 


P.ct. 
1.685 


p.ct. 
.•^ ns7 


P.ct.\ P.ct. 
0.528 0.162 
. 509j . 109 


P.ct. 
0.239 
.214 


P.ct. 
0.401 


1652 


114 : Ve 


al, leg, 1-inch cubes.. 

Average Nos. 1639, 
1643, 1652, 1704, 
and 1721 


1.626J .068 


.323 








1 i 

95.6171 4. 383 0. 706^0. 812 


1.103 


i 
1.914 1.176 0. .586; 


.113 


0.260 


0.373 












Average of all 
cooked 5 hours.... 


95. 177 


4.823 


.69r .814 


1.079 


1.893 


1.593 


.613 


.111 


.261 


.370 






Average of all 
cooked 3 and 5 


1 
95.619, 4.381 


.581j .831 


1.067 1.898 


1.263 


.609 


.093 


.267 


.360 










97.759, 8.918 
91.082) 2.241 


1.5571.063 
.185 .561 


1..3.59 2.422 
.734 1.299 


6.481 
.057 


.773 
.437 




249 


.•^41 1 ."^Vfi 






. 030 . 180 . 248 


' 






Lab- 
ora- 
tory 

No. 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat used for cooking. 


Composition of water-free substance of entire 
complete broth. 


Pro- 
teid. 


Organic extractives. 


Fat. 




Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


Ash. 


1642 


109 
137 


Beef, round, 1-inch 
Beef, round, 2-tnch 


cubes 


Per ct. 
29.47 


Per ct. 
19 .-^2 


Per ct. 
25.34 
26.94 


Per ct. 
44.66 
48.93 


Per ct. 
11.24 
22.02 


Per ct. 
14.63 


1754 




13.80 i 21.99 


15.25 












A vcrage 


21.64 20.66 


26.14 


46.80 


16.63 


14.94 








1756 


139 Beef, round, browned, 2-inch cubes. . 


9.26 25.28 


30.74 


56.02 


16.95 


17.79 




136 
145 
154 


Average Nos. 1642, 1754, and 
1756 


17 51 22 20 


27.67 


49.87 


16.74 


15.89 












1746 
1769 


Beef, round, brown 
Beef, round, 2-inch 
do 


>d, 2-tnch cubes . . 


7.67 
8.79 


18.56 
26.96 


24.34 
29.90 


42.90 
56.86 


35.96 
15.69 


13.45 
18.66 


1780 








Average 


















..1 








Average Nos. 1746, 1769, and 
1780 . . 














8.23 


22.76 


27.12 


49.88 


25.83 


16.06 








1641 


108 
134 

144 
153 


Beef, round, 1-inch 
Beef, round, 2-inch 


3ubes.. . . 


14.49 
10.02 


24.00 
26.20 


30.68 
35.81 j 


54.67 
62.01 


13.75 
9.45 


17.09 


1744 


3ubes 


18.54 










Average 


12.26 


25. 10 


33.25 


58.34 


11.60 


17.82 








1768 


Beef, round. 1 piece 
do 




8.97 
6.79 


29.99 
26.97 


32.75 
32.07 


62.74 
59.04 


7.63 
15.23 


20.62 


1779 




18.94 




Average 






7.88 


28.48 


32.41 


60.89 


11.43 


19.78 




Average Nos. 1641. 1744. 1768, 
and 1779 






10 07 


26.79 


32.83 


59.62 


11.52 


18.80 












1755 


138 Beef, round. 2-rnch 


jubes 


12.03 
10.22 


18.65 22.25 
24.57 1 29.83 


40.90 
54.40 


33.84 
17.87 


13.26 


1757 


140 


Beef, round, bro^vn( 


d, 2-inch cubes . . 


17.52 




Average 


11.13 


21.61 26.04 


47.65 


25.86 


15.39 



196 



Table 131. — Composition of original complete hroih. {Results of experiments made in 
1 903-1 904. )— Continued . 



Lab- 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat used for cooking. 


Composition of water-free substance of entire 
complete broth. 


ora- 
tory 


Pro- 
teid. 


Organic extractive. 


Fat. 




No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


Ash. 


1743 


133 
135 

113 
112 
116 
118 


Beef, round, 2-inch cubes 


Per ct. 
11.36 
8.00 


Per ct. 

25.57 
15.29 


Per ct. 
32.00 
19.88 


Per ct. 
51. bl 
35.17 


Per ct. 
13.17 
46.22 


Per ct. 
17 93 


1745 


Beef, round, browned, 2-tnch cubes. . 

Average 

Average of all cooked 3 hours. . 
Beef, round, |-mch cubes 


10.63 




9.68 


20.43 


25.94 


46.37 


29.70 


14.28 




11.61 


23.34 


28.66 


51.99 


19.92 


16.49 


1646 


20. .33 
16.27 
27. 25 
26.18 


20.60 
20.11 
20.34 
20.27 


26.80 
25. 74 
30. 59 
24.60 


47.40 
45.85 
50.93 
44.86 


15.71 
23.20 
5.06 
12.75 


16.56 


1645 




14 76 


1654 


Veal, leg, 1-inch cubes 


16 79 


1658 


do , 


16.22 




Average Nos. 1654 and 1658 

Average, Nos. 1645, 1654, and 
1658 






26.72 


20.31 


27.60 


47.90 


8.91 


16.51 




23.23 


20.24 


26.98 


47.21 


13.67 


15 92 




111 






1644 


13.35 
9.19 


21.68 
20.58 


28.28 
28.96 


49.96 
49.54 


20.12 

27.41 


16.54 


1720 


131 

121 
123 
125 

122 
115 
117 

107 
110 
132 

126 

114 


Beef, round, l-inch cubes 


13 79 










11.27 


21. 13 


28.62 


49.75 


23.77 


15 17 




Beef, neck, -4-inch cubes 




1665 














1673 


Beef, rump, 1-inch cubes 


5. 76 

8.42 


6.89 
16.32 


9.74 
19.42 


16.63 
35.74 


71.97 
44.61 


5 66 


1703 


do 


11.23 




Average '. 






7.09 


11.61 


14.58 


26.19 


58.29 


8.45 




Beef, flank, fat, i-inch cubes 




1669 


7.86 
16. 10 
19.44 


6.29 
26.74 
23.75 


8.28 
.35. 70 
27.87 


14.57 
62.44 
51.62 


72.67 
1.80 
10.12 


4.90 


1653 




19.70 


1664 


do 

Average 


18.83 




17.77 


25.25 


31.79 


57.03 


5.96 


19 27 




Average Nos. 1644, 165!, 1664, 
1665, 1669, 1673, 17C3, and 1720. 

Beef, roimd, 1-inch cubes 






11.45 


17.47 


22.61 


40.07 


35.53 


12.95 


1639 


12.68 
15. 18 
15. 38 


21.87 
21.52 
19.21 


30.79 
26.82 
27.79 


52.66 
48.34 
47.00 


18.27 
20.83 
24.75 


16.40 


1643 




15.64 


1721 


Beef, round, 1-inch cubes 


12.89 










14.41 


20.87 


28.47 


49.33 


21.28 


14.98 








1704 


16.02 
23.60 


11.80 
23. 15 


14.89 
33.21 


26.70 
56.36 


48.91 
2.36 


8.37 


1652 


Veal, leg, 1-inch cubes 


17.64 




Average Nos. 1639, 1643. 16.52, 
1704, and 1721 






16.57 


19.51 


26.70 


46.21 


23. 02 


14.19 




Average of all cooked 5 hours. . 

Average of all cooked 3 and 5 
hours 

Maximum 

Minimum 






15.81 


18.82 


24.97 


43.79 


26.28 


14.12 




13.93 


20.85 


26.62 


47.46 


23.43 


15. 18 




29.47 
5.76 


29.99 
6.29 


35.81 
8.28 


62.74 
14.57 


72.67 
1.80 


20.62 
4.90 



By referring to Table 130, page 189, it will be seen that the average 
composition of the 72 samples of meat broths, calculated to a common 
basis (100 grams of meat per 100 grams of broth, or 1 pound of meat 
per 1.04 pints of broth) was 96.64 per cent water, 3.36 per cent total 
solids, 0.33 per cent proteid, 0.58 per cent nitrogenous extractives, 
0.74 per cent nonnitrogenous extractives, 1.32 per cent total organic 



197 

extractives, 1.25 per cent fat, and 0.45 per cent ash. The average 
amount of total nitrogen was 0.237 per cent, of which 0.052 per cent 
existed in proteid and 0.186 per cent in nonproteid form. 

The total solid matter in the broths varied from 1.12 per cent to 
10.27 per cent of the weight of the meat used. The smallest amount 
was found in broth No. 1163, from cooking experiment No. 33, in 
which a large piece of very fat beef neck was cooked at 100° C. for 
ten minutes and then at 80 to 85° C. for three hours. The total 
solids were composed of 0.12 per cent proteid, 0.22 per cent nitrog- 
enous extractives, 0.31 per cent nonnitrogenous extractives, 0.53 per 
cent total organic extractives, 0.31 per cent fat and 0.16 per cent ash. 
Calculated to water-free basis, this broth residue had the following 
percentage composition: Proteid 10.71, nitrogenous extractives 10.64, 
nonnitrogenous extractives 27.68, total organic extractives 47.32, 
fat 27.68, and ash 14.28 per cent. 

The largest quantity of solid matter was found in broth No. 1179, 
from cooking experiment No. 39, in which a small piece of leg of mut- 
tcn was cooked at 100° C. for ten minutes and then at 80° to 85° C. 
for three hours. The 10.27 per cent total solids consisted of 0.22 
per cent proteid, 0.61 per cent nitrogenous extractives, 0.77 per cent 
nonnitrogenous extractives, 8.25 per cent fat, and 0.42 per cent ash. 
Calculated to a water-free basis, the percentage composition was: 
Proteid 2.14, nitrogenous extractives 5.94, nonnitrogenous extractives 
7.50, total organic extractives 13.44, fat 80.33, and ash 4.09 per cent. 

The richness of broth, as measured by the total solids which it con- 
tains, seems to depend largely upon the sizes of the pieces of meat 
which are cooked. In other words, the smaller or the more finely 
divided the pieces of meat used, the richer the resulting broth. This 
may be readily noted in the detailed results given in Table 130. 

The average amount of solid matter in the four broths (Nos. 1370, 
1382, 1371, and 1383) for the preparation of which lean beef round, 
cut into one-half inch cubes, was cooked for ten minutes at 100° C. 
and for two hours at 80 to 85° C. was equal to 4.11 per cent of 
the weight of the meat taken for cooking. The average solid sub- 
stances contained in the eleven broths, reported on page 187, for the 
preparation of which lean beef round, in small pieces weighing about 
1.5 pounds, was cooked for ten minutes at 100° C. and for two hours 
at from 80 to 85° C. was equal to 3.50 per cent of the weight of the 
meat taken for cooking. The average quantity of total solid material 
in the last eight broths listed upon page 187, which were prepared by 
cooking large pieces of beef round, weighing on the average almost 
4.5 pounds, for ten minutes at about 100° C. and then for two hours 
at from 80 to 85° C. was equal to only 2.24 per cent of the weight of 
the meat taken for cooking. Other experiments here reported con- 
firm the conclusion expressed above, that the smaller the pieces of 



198 

meat (or the more finely divided the meat) used, the richer the 
resulting broth. 

It is commonly supposed that if meat is placed in cold water, the 
temperature raised graduall}^ and the cooking then continued as 
usual, more of its soluble ingredients are extracted and a richer 
broth obtained than when it is first put into boiling water and then 
cooked at a somewhat lower temperature. The earlier experiments^ 
made under the auspices of this Office with meats cooked in hot water 
did not confirm this commonly accepted opinion. On the contrary, 
the results indicated clearly that the temperature of the water in 
which the meat was placed at the start had little influence upon the 
amount of material found in the broth. The data in Table 130 
showing the detailed composition of the complete broths calculated 
to a uniform basis (1 pound of meat per 1.04 pints of broth) points 
clearly to this same conclusion, and also shows plainly the nature of 
the resulting broths when prepared b}^ the two methods. For example, 
in the case of the 11 broths which were prepared by cooking small 
pieces of lean beef round, first for ten minutes in boiling water and 
then for two hours at from 80 to 85° C, the average weight of meat 
taken in these experiments was 659.20 grams, and the cooked meat 
contained upon an average 8.09 per cent of fat, and the average per- 
centage composition of the broths was: Water 96.49, total solid 
matter 3.50, proteid 0.32, nitrogenous extractives 0.76, nonnitrog- 
enous extractives 0.99, total organic extractives 1.75, fat 0.78, and 
ash 0.65 per cent. The average amount of total nitrogen w^as 0.294 
per cent 0.52 per cent being in proteid and 0.243 per cent in non- 
proteid form. Calculated to a water-free basis, these broth residues 
had the following average composition: Proteid 9.20, nitrogenous 
extractives 21.76, nonnitrogenous extractives 28.42, total organic 
extractives 50.18, fat 22.10 per cent, and ash 18.52 per cent. 

In the case of 4 broths prepared by putting small pieces of lean 
beef round in cold w^ater, raising the temperature gradually to 80° C. 
and continuing the cooking for two hours and forty-five minutes 
longer at this temperature, the average weight of meat used was 
777.22 grams and the cooked meat contained on an average 6.33 per 
cent of fat. The average composition of the 4 broths was: Water 
96.65, total solid matter 3.35, proteid 0.35, nitrogenous extractives 
0.77, nonnitrogenous extractives 1.02, total organic extractives 1.78, 
fat 0.65, and ash 0.57 per cent. The average amount of proteid nitro- 
gen was 0.055 per cent and of nonproteid nitrogen 0.245 per cent, or 
0.300 per cent total nitrogen. Calculated to a water-free basis, these 
broth residues had the following average composition: Proteid 
10.47, nitrogenous extractives 23.24, nonnitrogenous extractives 

a v. S. Dept. Agr., Office of Experiment Stations Buls. 102, 141. 



199 

30.76, total organic extractives 54.00, fat 18.17, and ash 17.37 per cent. 
It is apparent from these figures that there is little difference in the 
composition of the broths resulting from the two different methods of 
preparation. 

When the several constituents are considered separately, some 
variation in the different broths is noted, but it is by no means uniform 
enough for general deductions. 

The total proteid in the broths varied from 0.05 per cent in sample 
No. 1175, prepared by cooking fresh ham for ten minutes at 100° C. 
and then for three hours at 80 to 85° C, to 1.20 per cent in sample No. 
1380, prepared by placing beef round cut into one-half inch cubes in 
cold water, raising the temperature slowl}^ to 48° C. and cooking at 
about this temperature for five hours. 

Table 130 also gives the data regarding the composition of the 
total solid matter of the meat broths, calculated to a water-free basis. 
Expressed in this form the average percentage composition of the 
dry matter from the 73 complete broths was: 11.54 proteid, 19.51 
nitrogenous extractives, 24.91 nonnitrogenous extractives, 44.42 
total organic extractives, 28.68 fat, and 15.38 per cent ash. It is of 
interest to compare these figures with similar data for the composi- 
tion of uncooked and boiled meats. The average percentage com- 
position of 31 samples of meats cooked in contact with hot water, 
expressed on a water-free basis, was: 77.07 proteid, 1.43 nitrog- 
enous extractives, 1.84 nonnitrogenous extractives, 3.27 total 
organic extractives, 20.17 fat, and 1.60 per cent ash. It is thus evi- 
dent that the water-free substance of broths contained about one- 
seventh as much proteid, seven times as much nitrogenous and non- 
nitrogenous extractives, and fourteen times as much total organic 
extractives, somewhat more fat, and more than nine times as much 
mineral matter as the dry matter of boiled meat. 

The average composition of 11 samples of raw meats on a water- 
free basis was: 62.59 proteid, 3.83 nitrogenous extractives, 5.78 non- 
nitrogenous extractives, 30.54 fat, and 3.59 per cent ash — that is, the 
water-free substance of broths, as compared with the water-free sub- 
stance of uncooked meats, contains over one-sixth as much proteid, 
about four and one-half times as much of nitrogenous extractives, 
nonnitrogenous extractives, and total organic extractives, one and 
one-fourth as much fat, and tliree and eight-tenths as much ash. 

The quantity of ash in the water-free substance of the broths varied 
from 2.32 per cent in sample No. 1161, to 24 per cent in sample No. 
1380, the average being 15.38 per cent. 

By referring to Table 131, page 195, it will be observed that the aver- 
age results obtained in the 3^ears 1903 and 1904 from the analysis 
of 31 samples of complete meat broths were: Water 95.619 per cent, 
total solid matter 4.381 per cent, proteid 0.581 per cent, nitrog- 



200 

enous extractives 0.831 per cent,nonnitrogenous extractives 1.067 per 
cent, total organic extractives 1.898 per cent, fat 1.263 per cent, and 
ash 0.609 per cent. 

The total nitrogen was 0.360 per cent, 0.093 per cent being proteid 
and 0.267 per cent in nonproteid form. The considerably higher 
result obtained in the last series as compared with the earlier tests 
reported is iindoubtedl}^ due to two causes. The first is the fact that 
in the experiments made in 1903-4 the meats were as a rule cut into 
small cubes, thus presenting a large surface to the solvent action of 
the water in which they were cooked, while in the earlier experiments 
the meats were as a rule cooked in compact pieces, many of them 
large in size. The second factor which apparently tended to give a 
richer broth in the later series of experiments is the longer time of 
cooking to which many of the meats were subjected. 

Apparently, then, increasing the length of the cooking period 
increases the richness of the broth. Thus the average ])ercentage 
composition of 14 broths cooked for three hours was: 96.163 water, 
3.837 total solid matter, 0.456 proteid, 0.850 nitrogenous extractives, 
1.054 nonnitrogenous extractives, 1.904 total organic extractives, 
0.877 fat, and 0.603 per cent ash. 

The average percentage composition of the 17 broths cooked for 
five hours was: 95.177 water, 4.823 total solid matter, 0.691 proteid, 
0.814 nitrogenous extractives, 1.079 nonnitrogenous extractives, 
1.893 total organic extractives, 1.593 fat, and 0.613 per cent ash. 
Since, however, the meats which were cooked for five hours contained 
almost twice as much fat as those cooked for three hours, this may be 
responsible for the large amount of fat in this broth. 

The range in the proportion of the different constituents may be 
readily seen from the table. Such data are interesting, though they 
are not uniform enough for general deductions. 

Table 131, page 196, also gives the percentage composition of the 
complete broths upon the basis of the water-free substance. Thus 
stated, the average percentage composition in the case of the 31 com- 
plete broths made by cooking small pieces of meat for comparatively 
long periods was: 13.93 proteid, 20.85 nitrogenous extractives, 26.62 
nonnitrogenous extractives, 47.46 total organic extractives, 23.43 fat, 
and 15.18 per cent ash. On this basis of comparison it is apparent 
that the total solid matter of these broths contained considerably 
more proteid matter and nitrogenous and nonnitrogenous organic 
extractives and a somewhat smaller quantity of mineral substances 
and fat than did the total dry substance of the broths made by cooking 
larger pieces of meat for shorter periods. 

In this connection it should be said that the true nature of the 
nitrogenous and nonnitrogenous extractives of broths and of meats 



201 

is as yet practically unknown. In our earlier investigations ^ upon the 
losses which meats sustain when cooked in hot water it was observed 
that the sum of the proteids, flesh bases, fat, and ash in clear broths 
as obtained by analysis was in all cases considerabl}^ less than the 
amount of total solids obtained by the direct evaporation, and this 
quantity of unknown extractives was designated ^^ other substances." 
The proportion of the undetermined material or ^ 'other substances" 
ranged from 19.9 to 43.4 per cent, and averaged 34.2 per cent of the 
total solids of the clear broth ; or, stated in another way, the propor- 
tion of unidentified substances in the broth varied from 0.3 to 1.1 per 
cent, and averaged 0.8 per cent of the total weight of the fresh meat. 

Much time has been devoted in tliis laboratory to the study of unde- 
termined substances in broths, but the publication of the detailed 
results is withheld until further investigations can be made. It is evi- 
dent from the experimental results so far obtained that this material 
contains considerable lactic acid, some glycogen, more or less inosite 
and xanthin bases, and traces of acetic and butyric acids. 

In the investigations reported in the later publication referred to 
above, ^ notwithstanding the fact that all the determinations of proteids, 
flesh bases, arid ''other substances" were carefulh" made, it was then 
considered more satisfactory in calculating the material lost in cook- 
ing meats to combine the flesh bases and the so-called ' 'other sub- 
stances" under the name of "extractives," a term which has often 
been used in that sense. ^ 

Recent studies in connection with these nutrition investigations 
have shown that the cold-water extracts of meats also give results 
similar to those obtained in the anal3'sis of broths, namely, that the 
sum of the nitrogenous matters, fat, and mineral matter determined 
by direct analysis is in ever}^ case decidedly less than the total solid 
residue obtained by direct evaporation. This difference may be seen 
by noting the proportion of the nonnitrogenous organic extractives 
in Tables 98-104, pages 99-115. 

Composition of Clear, Filtered Meat Broths. 

The methods (see p. 15) used in the determination of the losses 
involved in the cooking of meats in hot water make it necessary to 
separate the constituents of the original complete broths into those 
which exist in the form of suspended matter and those which occur 
dissolved in the clear filtered broth. Broths are so frequenth^ served 
clear that it seems desirable to present the available data regarding the 

«U. S. Dept. Agr., Office of Experiment Stations Buls. 102, 14L 

b U. S. Dept. Agr., Office of Experiment Stations Bui. 141. 

^Mitchell's Flesh Foods, pp. 7, 45, and 48. See also Allen's Commercial Organic 
Analysis, vol. 4, Philadelphia, 1898, pp. 270 and 335; and Halliburton's Textbook of 
Chemical Physiology and Pathology, 1891, p. 418. 



202 

composition of the filtered broths, and in Tables 132 and 133 the com- 
position of the clear, filtered broths, calculated to the basis that 100 
grams of meat per 100 grams of broth or 1 pound of meat per 1.04 
pints of original broth, will be found. The kind and cut of meat and 
the method of cooking are plainly shown in the tables, together with 
the weight of meat taken, the weight of the resulting complete broth, 
and the weight of the clear broth. The tables also give the percentage 
composition of the clear, filtered broth calculated to the basis of the 
water-free substance. 



Table 132. — Composition of char, filtered hroth. {Resvlts of experiments made in 
1898-1903.) 

[Calculated to the basis, 100 grams of meat give 100 grams of l)roth, or 1 pound of meat gives 1.04 

pints of broth. 





Cook- 
ing 
ex- 


Kind of meat. 


Method of cooking. 


Weight 
of meat 
taken. 


Weight 
of sus- 
pended 
matter 
in broth. 




Lab- 
ora- 


Temperatm-e. 


Dura- 
tion of 
cook- 
ing. 

Hours. 

I' 

2 


Weight 


tory pen- 
No. ment 
; No. 


At be- 
lling. 


Dming 
cook- 
ing. 


broth. 


1158 


31 
28 
28 

61 
69 

62 
70 




100 
100 
100 


°C. 

80-85 
100 
100 


Grams. 
1,380.20 
1,211.75 
1,1.52.63 


Grams. 
3.27 
21.34 
20.78 


Grams. 
1,376.93 


1095 


..do 


1,190.41 


109b 


do 


1,131.85 




Average Nos. 1095 and 
1096 






1,182.19 


21.06 






Beef, round, lean, i-inch cubes. . 
. ..do 


100 
100 


80-85 
80-85 


2 
2 




1370 
1382 


500.00 
500.00 


8.03 
4.47 


491.97 
495.53 




Average.. . 






500.00 


6.25 






Beef, round, lean, ?>-inch cubes. . 

do : 


100 
100 


80-&5 
80-&-) 


2 
2 




1371 
1383 


2,500.00 
2,500.00 


43.73 
39.28 


2,456.27 
2,460.72 




2,500.00 


41.51 






Average Nos. 1370, 1371, 
1382, and 1383 












23.88 






18 
21 
23 
22 

65 
21 
73 
23 
22 
20 
20 

51 
48 
54 
18 


Beef, round, lean, small piece . . . 

do 

do 

do 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


2 
2 
2 
2 






894 
779b 
809b 
781b 


433.20 
660.50 
686.60 
755.80 


1.34 
5.16 
5.36 
3.81 


431.86 
655.34 
681.24 
751.99 




634.03 


3.92 






Beef, round, lean, small piece. . . 

do 

do 

do 

do 

do 

do 


100 
100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 
80-85 
80-85 
80-85 


2 
2 
2 
2 
2 
2 
2 




1378 
779a 

1386 
809a 
781a 
777a 
777b 


501.41 
750.00 
500.00 
742.80 
657.00 
825.80 
739.50 


5.73 
8.59 
4.81 
8.47 
6.16 
7.32 
7.11 


495. 68 
741.41 
495. 19 
734.33 
650.84 
818.48 
732.39 




673. 79 


6.88 






Average Nos. 777a, 777b, 
779a, 779b, 781a, 781b, 
809a, 809b, 894, 1378, 
and 1386 












659.33 


5.80 






Beef, round, lean, large piece. . . 
do 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


2 
2 
2 
2 




1211 
1205 


2,141.09 
1,237.90 
2,108.62 
2,080.60 


1.39 
1.40 
2.98 
4.69 


2,139.70 
1,236.50 


1242 


do 


2, 105. 64 


895 


do 


2,075.91 




Average 






1,892.05 


2.62 

















203 



Table 132. — Composition of clear, -filtered hroth. (Results of experiments made in 
1898-1903)— Continued. 





Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat. 


Method of cooking. 


Weight, 
of meat 
taken. 


Weight, 
of sus- 
pended 

matter. 

in broth. 




Lab- 
ora- 


Temperature. 


Dura- 
tion of 
cook- 
ing. 


Weight. 


tory 
No. 


Atbe- 
* ning. 


During 
cook- 
ing. 


broth. 


1379 
1027 
1387 
1097 


66 
19 
74 
19 

16 
16 
26 
26 
35 

27 
27 

29 
29 
30 
30 

32 
32 
33 
33 
34 
34 

38 
38 
40 
40 

39 
39 

41 
41 

36 
36 
37 
37 

48 
51 
54 

24 
24 


Beef, round, lean, large piece . . . 

do 

do 

do 


°C. 
100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


Hours. 
2 
2 
2 
2 


Grams. 
2,502.60 
2,141.25 
2,500.00 
1,139.48 


Grams. 
19.60 
11.54 
13.26 
3.88 


Grams. 
2,483.00 
2,129.71 
2,486.74 
1,135.60 




2,070.83 


12.07 






Average Nos. 895, 1027, 
1097, 1205, 1211, 1242, 
1379, and 1387 












1,981.44 


7.34 








100 
100 
100 
100 
100 


80-85 
80-85 
80-85 
80-8.5 
80-85 


2 
2 
2 
2 
2 




892 


1,220.30 
1,477.80 
1,383.07 
1,409.64 
1,764.97 


10.64 
14.20 
12.31 
9.97 
15.34 


1,209.66 


893 


do 


1 , 463. 60 


1091 


do 


1,370.76 


1092 


.do 


1,399.67 


1172 


do 


1 749.63 




Average 






1,451.16 


12.49 






Beef, "plate boil," very fat 

do 




2 
2 




1093 
1094 


100 
100 


80-85 
80-8.5 


2,120.13 
2,193.89 


19.53 

26.82 


2,100.60 
2,167.07 




Average 




2,157.01 


23.18 






Beef, round, rather fat 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


3 
3 
3 
3 




1098 


1,017.05 

1,740.51 

713. 60 

2,323.10 


32.04 
32.92 
4.50 
9.51 


985. 01 


1099 


do 


1 707.59 


1146 


do 


709. 10 


1147 


do 


2,313.59 




Average 




1,448.57 


19.74 






Beef, "plate boil," very fat 

do 


100 
100 


80-85 
sn-5w 


3 
3 
3 
3 
3 




1160 
1161 


1,715.90 
1,825.80 
2,393.20 
2,729.80 
1,806.37 
1,923.58 


90.88 
154. 78 
20.94 
9.12 
52.74 
56. 15 


1,625.02 
1,671.02 
2,372.26 
2,720.68 
1,753.63 
1,867.43 


1162 




100 : 80-85 
100 80-85 
100 80-85 
100 i sn 85 


1163 


do 


1169 


Beef, ribs, very fat 


1170 


do 




Average of above 








2,065.78 


64.10 






Veal, leg 

. ..do 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


3 
3 
3 
3 




1177 

1178 


1,774.20 
2,334.70 
1,648.31 
1,939.09 


14.94 
4.26 
3.30 
2.67 


1,759.26 
2,330.44 
1,645.01 
1,936.42 


1181 


do 


1182 


do 










1,924.08 


6.29 






Mutton, leg 


100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


3 
3 
3 
3 




1179 


964. 70 
1,284.20 

912.82 
1,268.14 


80.24 
69.47 
41.40 

88.82 


884. 46 


1180 


do 


1,214.73 
871.42 


1183 


do 


1184 


do 


1 179 32 




Average 






1, 107. 47 


69.98 








100 
100 
100 
100 


80-85 
80-85 
80-85 
80-85 


3 
3 
3 
3 




1173 


1,838.40 
1,608.50 
1,882.66 
2,016.70 


9.22 
73.46 
26.98 
38.93 


1,829.18 


1174 


do 


1,535.04 

1,855.68 


1175 


do 


1176 


do 


1,977.77 








1,836.57 


37.15 






Beef, round, lean 


100 
100 
100 


80-85 
80-85 
80-85 


5 
5 
5 




1206 


1,210.15 
1,529.94 
1,128.00 


1.11 
6.01 
3.53 


1,209.04 
1,523.93 
1,124.47 


1212 


do 


1243 


do.. . 










1,289.36 


3.55 










i 






1,481.80 


22.41 






Beef, round, lean 

do 


20-25 
20-25 


50 
50 


6 
6 




820a 
S20b 


915.10 
837. 30 


5.75 
6.90 


909. 35 
830. 40 










876.20 


6.33 

















204 

Table 132. — Composition of clear, -filtered hroth. (Results of experiments made in 
1898-1903)— Cont'mned. 





Cook- 
ing 
ex- 
peri- 
ment 
No. 






Method of cooking. 














Lab- 
ora- 


Kind of meat. 


Temperature. 


Dura- 
tion of 
cook- 
ing. 


Weight, 
of meat 
taken. 


of sus- 
pended 
matter, 
in broth. 


Weight. 


tory 
No. 


Atbe- 
gin- 
nmg. 


During 
cook- 
ing. 


broth. 


1376 


63 
71 

64 
72 

59 

67 

60 
68 

35 

17 
17 
25 
25 




°C. 

20-2.5 

20-25 


°C. 

47-50 

47-50 


Hours. 
5 
5 


Grams. 
520. 77 
500.00 


Grams. 
1.59 
2.92 


Grams. 
519 18 


1384 


.. . do 


497.08 










510. 39 


2.26 






Beef, round, lean 1 piece 


20-25 
20-25 


47-50 
47-50 


5 

5 




1377 


2,384.54 
2,500.00 


9.75 
16.17 


2,374.79 
2,483.83 


1385 


do . . 










2,442.27 


12.96 






Beef, round, V-inch cubes 


20-25 
20-25 


47-50 
47-50 


5 
5 




1368 


500.00 
500. 00 


2.30 
6.08 


497. 70 


1380 


do 


493. 92 




Average 








500. 00 


4.19 






Beef, round, ?,-incli cubes 




5 
5 




1369 


20-25 
20-25 


47-50 
47-50 


2,500.00 
2,500.00 


18. 42 
14.67 


2,481.58 
2,485.33 


1381 


do 




Average 




2,500.00 


16.55 






Average Nos. 1368, 1369, 
1376, 1377, 1380, 1381, 
1384, and 1385 












1,488.16 


8.99 








20-25 
20-25 
20-25 
20-25 
20-25 


57-60 
80 
80 
80 
80 


2- 
2 
2 
2- 




1171 


1,523.68 
705.50 
660. 80 
798.10 
944. .50 


8.35 
7.34 
9.54 
3.00 
6.68 


1,515.33 


771a 


do .... 


698. 16 


771b 


do 


()5 1 . 26 


823a 


do 


795. 10 


823b 


do 


937. 82 




Average Nos. 771a, 771b, 
823a and 823b 






777.23 


6.64 






Average Nos. 771a, 771b, 
820a, 820b, 823a, 823b, 
1171, 1368, 1369, 1376, 
1377, 1380, 1381, 1384, and 
138.5 












1,219.35 


7. 96 


















1,427.92 


19.45 ! 




Maximum 












2, 729. 80 
500. 00 


154. 78 
1.11 








1 
















Lab- 
ora- 
tory 
No. 


Cook- 
ing 
ex- 
peri- 
ment. 
No. 

31 

28 
28 

61 
69 


Kind of meat. 


Percentage composition of the clear, filtered 
broth. 






Total 


Organic extractives. 


Ash. 


I Water. 


solid 
mat- 
ter. 


Pro- 
teid. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 




1158 
1095 
1096 


Beef round, lean 

do 

do 

Average Nos. 1095 and 
1096 

Beef, round, lean, H'^ch 

cubes 

do 

Average 


Per ct. 
98.40 
97.43 
97.48 


Per ct. 
1.60 
2.57 
2.52 


Per ct. 
0.08 
.12 
.16 


Per ct. 
0.46 
.75 
.75 


Per ct. 
0.71 
1.07 
1.02 


Per ct. 
1.17 
1.82 
1.77 


Per ct. 
0.35 
.63 
..59 




97.45 


2.55 i .14 


.75 


1.05 


1.80 


.61 


1370 
1382 


97.22 
97.22 


2.78 ! .20 
2.78 j .06 


.84 
.95 


1.06 
1.12 


1.90 
2.07 


.68 
.65 




97.22 


2.78 1 .13 


.89 


1.09 


1.98 


.67 



i 



205 

Table 132. — -Composition of clear, filtered broth. {Results of experiments made in 
1898-1903)— Continned. 



Lab- 
ora- 
tory 
No. 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat. 


Percentage composition of the clear, filtered 
broth. 




Water. 


Total 
solid 
mat- 
ter. 


Pro- 
teid. 


Organic extractives. 


Ash. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 




1371 


62 
70 

18 
21 
23 

22 

65 
21 
73 
23 
22 
20 
20 

51 
48 
54 
18 

66 
19 
74 
19 

16 
16 
26 
26 
35 

27 

27 

29 
29 
30 
30 


Beef, round, lean, i-inch 
cubes 


Per ct. 
97. 42 
97.36 


Per ct. 
2.-58 
2.64 


Per ct. 
0.11 
.06 


Per ct. 
0.84 
.89 


Per ct. 
1.00 
1.07 


Per ct. 
1.84 
1.96 


Per ct. 
0.63 


1383 


do 


62 




Average 






97.39 


2.61 


.08 


.87 


1.03 


1.90 


.63 




Average Nos. 1370, 1371, 
1382, and 1383 

Beef, round, lean, small piece 
do 






97.30 


2.70 


.11 


.88 


1.06 


1.94 


.65 


894 
779b 


97.07 
97.05 
97.31 
97.33 


2.93 
2.95 
2.69 
2.67 


.12 
.43 
.12 
.30 


.90 
.80 
.80 
.75 


1.18 
1.04 
1.12 
.99 


2.08 
1.84 
1.92 
1.74 


.73 

.68 


809b 


do . 


.65 


781b 


do 


.63 




Average 






97.19 


2.81 


.24 


.81 


1.09 


1.90 


.67 




Beef, round , lean , small piece . 
.do 




1378 
779a 


97.66 
97.28 
97.48 
97.49 
97.34 
97.51 
97.29 


2.34 
2.72 
2. .52 
2.51 
2.66 
2.49 
2.71 


.09 
.40 
.06 
.15 
.33 
.28 
.36 


!74 
.81 
.73 
.68 
.68 
.77 


.83 
.03 
.98 
1.01 
1.03 
.92 
.96 


1.60 
1.67 
1.79 
1.74 
1.71 
1.60 
1.73 


.65 
.65 


1386 


do 


.67 


809a 


.do 


.62 


781a 


do 


.62 


777a 


do 


.61 


777b 


.do .. . 


.62 










97.44 


2. .56 


.24 


.74 


.95 


1.69 


.63 




Average Nos. 777a, 
777b, 779a, 779b, 781a, 
781b, 809a, 809b, 894, 
1378, and 1386 

Beef, round, lean, large piece. 
do 






97.35 


2. 65 


.24 


.... 


1.00 


1.77 


.65 


1211 
1205 


98.35 
98.17 
98.67 
97.54 


1.65 
1.83 
1.33 
2.46 


.14 
.08 
.11 
.12 


.51 
.56 
.41 
.74 


.60 
.74 
.47 
1.01 


1.11 
1.30 
.88 
1.75 


.40 
.45 


1242 
895 


do 

do 

Average 


.34 
.59 




98.18 


1.82 


.11 


.56 


.71 


1.26 


.45 




Beef, round, lean, large piece. 
do 




1379 
1027 


98.01 
97.71 
98. 51 
97.84 


1.99 
2.29 
1.49 
2.16 


.11 
.13 
.13 
.13 


.64 
.86 
.58 
.70 


.82 
.75 
.42 
.85 


1.46 
1.61 
1.00 
1.55 


.42 
.55 


1387 


do 


.36 


1097 


.do 


.48 




Average . . 






98.02 


1.98 


.13 


.70 


.71 


1.41 


.45 




Average Nos. 895, 1027, 
1097, 1205, 1211, 1242, 
1379, and 1387 






98.10 


1.90 


.12 


.63 


.71 


1.34 


.45 


892 


98. 24 
98.27 
98.04 
98.32 
98.72 


1.76 
1.73 
1.96 
1.68 
1.28 


.11 
.16 
.10 
.14 
.07 


.54 
..51 
.60 
.50 
.37 


.66 
.64 
.80 
.66 
.54 


1.20 
1.15 
1.10 
1.16 
.91 


.45 


893 


.do 


.42 


1091 


do 


.46 


1092 
1172 


do *. 

do 


.38 
.30 




Average 






98.32 


1.68 


.12 


.50 


.66 


1.16 


.40 




Beef, "plate boil," very fat. 
do 




1093 
1094 


99.12 
99.27 


.88 
.73 


.08 
.05 


.25 
.18 


.34 
.34 


.59 
.52 


.21 
.16 




Average 






99.20 


.81 


.07 


.22 


.34 


.56 


.19 




Beef, round , rather fat 

do 

do :.... 




1098 
1099 
114(i 


97.64 
98.14 
97.75 
98.19 


2.36 
1.86 
2.25 
1.81 


.20 
.16 
.12 
.09 


.64 
.51 
.69 
.55 


1.02 
.78 
.93 
.73 


1.66 
1.29 
1.62 
1.28 


.50 
.41 
.51 


1147 


do 


.44 




Average 






97.93 


2.07 


.14 


.60 


.86 


1.46 


.47 









206 



Table 132. — Composition of clear, filtered hroth. (Results of experiments made in 
1898-1903)— Continued. 


Lab- 
ora- 
tory 


Cook- 
ing 
ex- 
peri- 
ment 
No. 


Kind of meat. 


Percentage composition of the clear, filtered 
broth. 




Water. 


Total 
soUd 
mat- 
ter. 


Pro- 
teid. 


Organic extractives. 


Ash. 


No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous 


Total. 




1160 
1161 


32 
32 
33 
33 
34 
34 

38 
38 
40 
40 

39 
39 
41 
41 


Beef, "plate boil," very fat. . 
do 


Per ct. 
99.14 
98.89 
99.04 
99.21 
98.77 
98.97 


Perct. 
0.86 
1.11 
.96 
.79 
1.23 
1.03 


Per ct. 
0.07 
.07 
.11 
.10 
.12 
.11 


Per ct. 
0.24 
.31 

.27 
.22 
.36 
.31 


Per ct. 
0.37 
.49 

.38 
.31 
.49 
.39 


Per ct. 
0.61 
.80 
.65 
.53 
.85 
.70 


Per ct. 

0.18 

24 


1162 


Beef, neck, very fat 


20 


1163 


... .do 


16 


1169 


Beef, ribs, very fat 


26 


1170 


do 


.22 




Average of above 

Veal, leg 






99.00 


1.00 


.10 


.29 


.40 


.69 


.21 


1177 


98.21 
98.48 
97.98 
98.42 


1.79 
1.52 
2.02 
1.58 


.35 
.33 
.35 
.34 


.45 
.39 
.48 
.37 


.64 
.50 
.81 
.57 


1.09 
.89 

1.29 
.94 


35 


1178 


do 


.30 


1181 


do.. 


38 


1182 


do 


.30 




98.27 


1 73 


34 


.42 


.63 


1.05 


33 




Mutton, leg 








1179 


97.87 
98.00 
98.10 
98.28 


2.13 
2.00 
1.90 
1.72 


.16 
.21 
.12 
.15 


.67 
..58 
.47 
.40 


.84 
.81 
.91 
.81 


1.51 
1.39 
1.38 
1.21 


.46 


1180 




40 


1183 


do 


.40 


1184 


do 


.36 






Average 


98.06 


1.94 


.16 


.53 


.84 


1.37 


.41 




36 
36 
37 
37 

48 
51 
54 

24 
24 


Pork, fresh ham . 




1173 


99.00 
98.84 
98.92 
98.86 


1.00 
1.16 
1.08 
1.14 


.11 
.06 
.05 
.05 


.28 
.35 
.33 
.35 


.39 
.50 
.43 
.46 


.67 
.85 
.76 
.81 


.22 


1174 


do 


.25 


1175 


do 


.27 


1176 


do . 


.28 




Average 






98.90 


1.10 


.07 


.33 


.44 


.77 


.26 








1206 


97.49 
97.78 
98.12 


2.51 
2.22 
1.88 


.09 
.17 
.15 


.79 

.67 
.60 


1.03 
.83 
.66 


1.82 
1.50 
1.20 


.60 


1212 
1243 


do 

do 

Average 


.55 
.47 




97.80 


2.20 


.14 


.69 


.84 


1.53 


' .54 




Average of 58 above 

Beef, round, lean . 






98.07 


1.93 


.15 


.57 


.74 


1.31 


.45 


820a 


98.34 
97.71 


1.66 
2.29 


.24 

.41 


.44 
.57 


.61 

.84 


1.05 
1.41 


.37 


820b 


do 

Average 


.47 




98.02 


1.98 1 .33 


.51 


.73 


1.23 


.42 










1376 
1384 


63 
71 

64 

72 

59 
67 

60 
68 


Beef, round, lean, 1 piece 

do 


97.75 
97.56 


2.25 
2.44 


.50 
.45 


.56 
.69 


.64 

.81 


1.20 
1.50 


.55 
.49 




Average . 






97.65 


2.35 


.48 


.63 


.73 


1.35 


.52 




Beef, round, lean, 1 piece 

do 

Average . 




1377 
1385 


98.19 
98.60 


1.81 
1.40 


.33 
.20 


.50 
.42 


.58 
.47 


1.08 
.89 


.40 
.31 




98.39 


1.61 


.27 


.46 


.53 


.99 


.36 




Beef, round, i-inch cubes 

do ". 

Average 




1368 
1380 


97.34 
98.45 


2.66 
1.55 


.22 
.18 


.84 
.47 


.98 
.24 


1.82 
.71 


.62 
.66 




97.89 


2.11 


.20 


.66 


.61 


1.27 


.64 




Beef, round, i-inch cubes 

do 

Average 

Average Nos. 1368, 
1369, 1376, 1377, 1380, 
1381, 1384, and 1385.... 




1369 
1381 


97.82 
97.61 


2.18 
2.39 


.31 

.38 


.68 
.71 


.69 
.83 


1.37 
1.54 


.50 
.47 




97.71 


2.29 .34 


.70 


.76 


1.46 


.49 




97.92 


i 
2.08 ^ .32 


.61 


.65 


1.26 


.50 



207 



Table 132. — Gomposition of clear, 

1898-1903)- 



hroih. (Results of experiments made in 
-Continued. 



Lab- 
ora- 
tory 
No. 



1171 

77] a 
771b 



Cook- 
ing 
ex- 
peri- 
ment 
No. 



Kind of meat. 



Beef, round, lean. 
do 



..do. 
..do. 



Average Nos. 771a, 
771b, 823a, and 823b . . 

Average Nos 771a, 
771b, 820a, 820b, 823a, 
823b, 1171, 1368, 1369, 
1376, 1377, 1380, 1381, 
1384, and 1385 



Average of 73 above. . 

Maximum 

Minimum 



Percentage composition of the clear, filtered 
broth. 



Per ct. 
98.61 
97.52 
97.46 
97.54 
97.59 



99.27 
97.05 



Total 
solid 
mat- 



1.39 
2.48 
2.54 
2.46 
2.41 



2.95 
.73 



Pro- 
teid. 



Per ct. 
0.08 
.06 
.09 
.11 
.15 



Organic extractives. 



Nitrog- 
enous. 



Per ct. 
0.41 



Non- 
nitrog- 
enous. 



Per ct. 
0.55 



1.18 
.24 



Per ct. 
0.96 
1.85 
1.85 
1.77 
1.71 



Per ct. 
0.35 
.57 
.60 
.58 
.55 



2.08 
.52 



.73 
.16 



Lab- 
ora- 
tory 



1158 
1095 
1096 



1370 
1382 



1371 
1383 



779b 
809b 
781b 



1378 
779a 
1386 



Cook- 
ing- 
ex- 
peri- 
ment 
No. 



Kind of meat. 



Percentage composition of the clear, filtered 
broth. (Water-free substance.) 



Pro- 
teid. 



Beef, round, lean . 

do 

do 



Average Nos. 1095 and 1096. . 
Beef, roiuid, lean, i-inch cubes 



Average . 



Per ct. 
5.00 
4.67 
6.35 



5.51 



7.19 
2.16 



Beef, round, lean, ?,-inch cubes.. 

....do : 



4.26 
2.27 



Average . 



Average Nos. 1370, 1371, 1382, 
and 1383 



3.97 



Beef, round, lean, small piece. . 
do 

....do 

do 



Average . . 



4.10 
14.58 

4.46 
11.24 



Organic extractives. 



Nitrog- 
enous. 



Per ct. 
28.75 
29.18 
29.76 



29.47 



30.22 
34.17 



32.56 
33.71 



30.72 
27.12 
29.74 



Beef, round, lean, small piece. . 

do 

do 

do 

....do 

do 

do 



Average 

Average Nos. 777a, 777b, 779a, 
779b, ■ZSla, 781b, 809a, 809b, 
894, 1378, and 1386 



3.84 
14.71 
2.38 
5.98 
12.41 I 
11.24 
13.28 i 



32.91 
27.21 
32.14 
29.08 
25.56 
27.31 
28.41 



9.12 



Non- 
nitrog- 
enous. 



Per ct. 
44.38 
41.64 
40.48 



41.06 



38.13 
40.29 



38.76 
40.53 



39.42 



40.27 
35.25 
41.64 
37.08 



Per ct. 
73.13 
70.82 
70.24 



70.53 



68.35 
74.46 



71.32 
74.24 



70.99 
62.37 



18.56 ! 



35.47 
34.19 
38.89 
40.24 
38.72 
36.95 
35.42 



68.38 
61.40 
71.03 
69.32 
64.28 
64.26 
63.84 



37.13 66.07 



Per ct. 
21.87 
24.51 
23.41 



23.96 



24.46 
23.38 



24.42 
23.49 



23.94 



24.91 
23.05 
24.16 
23.59 



23.93 



27.78 
23.90 
26.59 
24.70 
23.31 
24.50 
22.88 



24.81 



208 

Table 132. — Composition of clear, filtered hroth. {Results of experiments made in 
1898-1903)— ContYsme^. 



Lab- 
ora- 
tory 
No. 


Cook- 
ing- 
ex- 
peri- 
ment 
No. 


Eand of meat. 


Percentage composition of the clear, filtered 
broth. (Water-free substance.) 


Pro- 
teid. 


Organic extractives. 




Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


Ash. 


1211 
1205 


51 

48 
54 
18 

66 
19 
74 
19 

16 
16 
26 
26 
35 

27 

29 
29 
30 
30 

32 
32 
33 
33 
34 
34 

38 
38 
40 
40 

39 
39 

41 
41 

36 
36 
37 
37 


Beef, round, lean, large piece 

do 


Per ct. 
8.49 
4.37 
8.27 
4.88 


Per ct. 
30.91 
30.60 
30.83 
30.08 


Per ct. 
36.36 
40.44 
35.34 
41.06 


Per ct. 
67.27 
71.04 
66.17 
71.14 


Per ct. 
24.24 
24 59 


1242 


do 


25.56 


895 


do 


23.98 




Average 






6.50 


30.61 


38.30 


68.91 


24.59 




Beef, round, lean, large piece 

do 




1379 
1027 


5.53 
5.67 
8.73 
6.02 


32.16 
37.55 
38.92 
32.41 


41.21 
32.75 
28.19 
39.35 


73.37 
70.31 
67.11 
71.76 


21.10 
24 02 


1387 


do 


24.16 


1097 


do 


22.22 




Average 






6.49 


35.26 


35.38 


70.64 


22.88 




Average Nos. 895, 1027, 1097, 
1205, 1211, 1242, 1379, and 
1387 






6. .50 


32.94 


36.84 


69.78 


23.73 




Beef, round, fat 




892 


6.25 
9.25 
5.10 
8.33 
5.47 


30.68 
29.48 
30.61 
29.76 
28.91 


37.. 50 
36.99 
40.81 
39.28 
42.19 


68.18 
66.47 
71.43 
69.05 
71.09 


25.57 


893 


do 


24.28 


1091 


do 


23.47 


1092 


do 


22.62 


1172 


-do .. 


23.44 




Average 






6.88 


29.89 


39.35 


69.24 


23.88 




Beef, "plate boil," verj' fat 

do 




1093 
1094 


9.09 
6.85 


28.41 
24.66 


38.64 
46.57 


67.05 
71.23 


23.86 
21.92 




Average 






7.97 


26.54 


42.60 


69.14 


22.89 




Beef, round, rather fat 




1098 


8.48 
8.60 
5.33 
4.97 


27.12 
27.42 
30.67 
30.39 


43.22 
41.94 
41.33 
40.33 


70.34 
69. 36 
72.00 
70.72 


21.18 


1099 


do 


22.04 


1146 


... .do 


22. 67 


1147 


do 


24.31 




Average 






6.85 


28.90 


41.70 


70.60 


22.55 




Beef, "plate boil," very fat 

do 




1160 
1161 


8.14 
6.31 
11.46 
12.66 
9.75 
10.68 


27.91 
27.93 
28.13 
27.85 
29.27 
30.10 


43.02 
44.14 
39.. 58 
39.24 
39.84 
37.86 


70.93 
72.07 
67. 71 
67.09 
69.11 
67.96 


20.93 
21.62 


1162 
1163 
1169 
1170 


Beef, neck, very fat 

do 

Beef, ribs, verv fat 

do " 

Average of above 

Veal, leg 

do 

do 

do 

Average 

Mutton, leg 

do 

do 

do 

Average 

Pork, fresh ham 


20.83 
20.25 
21.14 
21.36 




9.83 


28.53 


40.62 


69.15 


21.02 


1177 
1178 
1181 
1182 


19.56 
21.71 
17.33 
21.52 


25.14 
25.66 
23.76 
23.42 


35.75 
32.89 
40.10 
36.07 


60.89 
58. .55 
63.86 
59.49 


19.55 
19.74 
18.81 
18.99 




20.03 


24.50 


36.20 


60.70 


19.27 


1179 
1180 
1183 
1184 


7.51 
10.50 
6.32 

8.72 


31.46 
29.00 
24. 74 
23.26 


39.43 
40.50 
47.89 
47.09 


70.89 
69.50 
72.63 
70.35 


21.60 
20.00 
21.05 
20.93 




8.26 


27.11 


43.73 


70.84 


20.90 


1173 


11.00 
5.17 
4.63 
4.39 


28.00 
30.18 
30.56 
30.70 


39.00 
43.10 
39.81 
40.35 


67.00 
73.28 
70.37 
71.05 


22.00 


1174 
1175 
1176 


do 

do. 

do 

Average 


21.55 
25.00 
24.56 




6.30 


29.86 


40.56 


70.42 


23.28 



209 

Table 132. — Composition of clear, filtered hroth. (Results of experiments made in 
1898-1903 )— Continued. 



Lab- 
ora- 
tory 
No. 


Cook- 
ing- 
ex- 
peri- 
ment 
No. 


Kind of meat. 


Percentage composition of the clear, filtered 
broth. (Water-free substance.) 


Pro- 
teid. 


Organic extractives. 




Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


Ash. 


1206 


48 
54 

63 
71 

64 
72 

59 
67 

60 
68 

35 
17 

25 


Beef, round, lean 


Per ct. 
3.59 
7.66 
7.98 


Perct. 
31.47 
30.18 
31.91 


Per ct. 
41.04 
37.38 
35.11 


Per ct. 
72.51 
67.57 
67.02 


Per ct. 
23.90 


1212 
1243 


do 

do 

Average 

Average of 58 above 


24.77 
25.00 




6.41 


31.19 


37.84 


69.03 


24.56 




8.21 


29.46 


39.34 


68.79 


22.99 




Beef, round, lean 




820a 


14.46 
17.91 


26.51 
24.89 


36.75 
36.68 


63.25 
61.57 


22.29 


820b 


do 

Average 

Beef, round, lean, 1 piece 

do 

Average 

Beef, round, lean, 1 piece 

do 

Average 


20.52 




16.19 


25.70 


36.72 


62.41 


21.40 


1376 
1384 


22.22 

18.44 


24.89 
28.28 


28.44 
33.20 


53.33 

61.48 


24.45 
20.08 




20.33 


26.58 


30.82 


57.40 


22.27 


1377 
1385 


18.23 
14.29 


27.62 
30.00 


32.05 
33.57 


59.67 
63.57 


22.10 
22.14 




16.26 


28.81 


32.81 


61.62 


22.12 




Beef, round, i-inch cubes 

do 

Average 




1368 
1380 


8.27 
11.61 


31.58 
30.32 


36.84 
15.49 


68.42 
45.81 


23.31 

42.58 




9.94 


30.95 


26. 17 


57. 12 


32.94 




Beef, round, i-inch cubes. 




1369 


14.22 
15.90 


31.19 
29.71 


31.65 
34.73 


62.84 
64.44 


22.94 


1381 


do 

Average 

Average Nos. 1368, 1369, 1376, 
1377, 1380, 1381, 1384, and 1385. 

Beef, round, lean. . 


19.66 




15.06 


30.45 


33.19 


63. 64 


21.30 




15.40 


29.20 


30.75 


59.95 


24.66 


1171 


5.76 
2.42 
3.54 
4.47 
6.22 


29.49 
31.85 
30.32 
31.71 
30.70 


39.57 
42.74 
42.52 
40.24 
40.25 


69.06 
74.59 
72.84 
71.95 
70.95 


25.18 


771a 


do 


22.99 


771b 


do 


23.62 


823a 


do 


23.58 


823b 


do 


22.83 




Average Nos. 771a, 771b, 823a, 
and S23b 






4.16 


31.14 


41.44 


72.58 


23.26 




Average Nos. 771a, 771b, 820a, 
820b, 823a, 823b, 1171, 1368, 
1369, 1376, 1377, 1380, 1381, 
1384, and 1385 






11.86 


29.27 


34.98 


64.25 


23.89 










8.96 


29.42 


38.44 


67.86 


23.18 




Maximum 






22.22 
2.16 


38.92 
23.26 


47.89 
15.49 


74.59 
57.12 


32.94 






18.81 









11480— No. 162—06- 



210 



Table 133. — Composition of dear, filtered broth. {Results of experiments made in 
1903-1904) 

[Calculated to the basis, 100 grams of meat give 100 grams of broth, or 1 pound of meat gives 1.04 

pints of broth.] 





Lab- 
ora- 
tory 
No. 


Kind of meat. 


Method of cooking. 


Weight 
of meat 
taken. 


Weight 
of sus- 
pended 
matter 
in broth. 




Cook- 
ing ex- 


Temperature. 


Dura- 
tion of 
cook- 
ing. 


Weight 


peri- 
ment 
No. 


At be- 
gin- 
ning. 


Dur- 
ing 
cook- 
ing. 


of clear 
broth. 


109 


1642 
1754 

1756 

1746 

1772 
1783 

1641 
1744 

1773 

1784 

1755 
1757 

1743 
1745 

1646 
1645 

1654 
1658 

1644 
1720 

1665 
1673 
1703 


Beef, round, 1-inch cubes. 
Beef, round, 2-inch cubes. 

Average 




°C. 
Cold. 
Cold. 


°C. 

85 
85 


Hours. 
3 
3 


Grams. 

1,000.00 

900. 00 


Grams. 
19.79 
11.12 


Grams. 
980. 21 


137 




888 88 










Cold. 


85 


3 




15.46 


934. 55 




Beef, round, browned, 2-inch 
cubes 

Average Nos. 1642, 1754, 
and 1756 






139 


Cold. 


85 


' 


900.00 


6.62 


893.38 




Cold. 


85 


3 




12.51 


920. 82 




Beef, round, browned, 2-inch 

cubes 

Beef, round, 2-inch cubes 

do 

Average Nos. 1772 and 
1783 






136 

145 
154 


85 

85 
85 


85 
85 
85 


3 
3 
3 


1,000.00 
1,074:83 
1,052.17 


17.53 
5.56 


982.47 
1,069.27 




1 




85 


85 


3 




11.55 


1,025.87 




Beef, round, 1-inch cubes. 
Beef, round, 2-inch cubes. 








108 


100 
100 


85 
85 


3 
3 


1,000.00 
1,000.00 


10.37 
3.70 


989 63 


134 




996. 30 











100 


85 


3 




7.04 


992. 97 










144 


100 
100 


85 
85 


1 


1,027.72 
1,098.31 


2.34 
4.44 


1,025.38 
1,093.87 


153 


do 




Average 






100 


85 


3 




3.39 


1,059.63 




Average Nos. 1641, 
1773, and 1784 


1744, 








100 


85 


3 




5.21 


1,026.30 




Beef, round, 2-inch cubes. 
Beef, round, browned, 2- 
cubes 








138 


Cold. 
Cold. 


100 
100 


3 
3 


900.00 
900.00 


17.38 
6.99 


882. 62 


140 


inch 


893 01 




Average 






Cold. 


100 


3 




12.19 


887. 82 




Beef, round, 2-inch cubes. 
Beef, round, browned, 2- 
cubes 








133 


100 
100 


100 
100 


3 
3 


1,000.00 
1,000.00 


5.03 
25.80 


994. 97 


135 


inch 


974. 20 




Average 






100 


100 


3 




15. 42 


984. 59 




Average of all cooked 3 
hours 












3 




10.51 


974. 17 




Beef, round, f-inch cubes. 
do 












113 


Cold. 
Cold. 


65 

85 

85 
85 


5 


1,000.00 
1,000.00 


13.74 
17.95 


986. 26 


112 




982. 05 








116 


Cold. 
Cold. 


5 


1,000.00 
1,000.00 


7.98 
10.68 


992. 02 


118 


.do 


989. 32 




Average Nos. 1654 
1658 


and 






Cold. 


85 


5 




9.33 


990. 67 




Average Nos. 1645, 
and 1658 


1654, 






Cold. 


85 


5 




12.20 


987.80 




Beef, round, f-inch cubes. 
Beef, round, 1-inch cubes. 

Average 








111 


100 
100 


85 
85 


5 
5 


1,000.00 
1,000.00 


11.94 
14.03 


988.06 


131 




985. 97 










100 


85 


5 





12.99 


987. 02 








121 


100 
100 
100 


85 
85 
85 


5 
5 


700. 00 
1 , 000. 00 
1,000.00 


8.58 
65.04 
24.66 


691.42 


123 


Beef, rump, 1-inch cubes . 
do 

Average Nos. 1673 
1703 




934. 96 


125 


and 


975. 34 




100 


85 


5 




44.85 


955. 15 









211 

Table 133. — Ooiaposition of dear, filtered broth. (Results of experiinents made 
1903-190J^)— Continued. 



Cook- 


Lab- 
ora- 
tory 
No. 


Kind of meat. 


Method of cooking. 


Weight 
of meat 
taken. 


Weight 
of sus- 
pended 
matter, 
in broth. 




ing, 
ex- 


Temperature. 


Dura- 
tion of 
cook- 
ing. 


Weight 


peri- 
ment 

No. 


At be- 
gin- 
nmg. 


During 
cook- 
ing. 


broth. 


122 
115 


1669 
1653 
1664 

1639 
1643 
1721 


Beef, flank, |-inch cubes 


°C. 
100 
100 
100 


°C. 
85 
85 

85 


Hours. 
5 
5 
5 


Orams. 
1,000.00 
1,000.00 
1,000.00 


Grams. 
65.71 
2.93 
4.67 


Grams. 
934.29 
997. 07 


117 


do 


995. 33 




Average Nos. 16.53 and 
1664 

Average Nos. 1644, 16.53, 
1664, 1665, 1669, 1673, 
1703, and 1720 

Beef, round, 1-inch cubes ; 

Beef, round, f-inch cubes 

Beef, round, 1-inch cubes 






100 


85 


5 




3.80 


996. 20 










100 


85 


5 


' 


24.70 


937. 81 








107 
110 
132 


100 
100 
100 


100 
100 
100 


5 


1,000.00 
1,000.00 
1,000.00 


9.15 
10.60 
12.40 


990. 85 
989.40 
987. 60 








100 


100 


5 




10.72 


989 28 










126 
114 


1704 
1652 


Beef, rump, 1-inch cubes 

Veal, leg, 1-inch cubes . 


100 
100 


100 
100 


5 


1,000.00 
1,000.00 


32.25 
2.07 


967. 75 
997. 93 




Average Nos. 1639, 1643, 
1652,1704, and 1721 

Average of all cooked 5 
hours 






100 


100 


5 




13.29 


986. 71 












5 




18.49 


963. 86 




Average of all cooked 3 


! 








1 






15.03 


968. 33 



















1,098.31 
700.00 


65. 71 
2.07 


1,093.87 
691.42 




Minimum 










i 







Cook- 
ing ex- 
peri- 
ment 
No. 


Lab- 
ora- 
tory 

No. 


Kind of meat. 


Percentage composition of clear, filtered broth. 


Water. 


Total 
solid 
mat- 
ter. 


Pro- 
teid. 

Per ct. 
0.18 
.18 


Organic extractives. 




Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


Ash. 


109 
137 


1642 
1754 

1756 

1746 

1772 
1783 

1641 
1744 

1773 
1784 


Beef, round, 1-inch cubes 

Beef, round, 2-inch cubes 


Per ct. 
96. 63 
97. 28 


Per ct. 
3.37 
2.72 


Per ct. 

1.04 

.87 


Per ct. 
1.37 
1.07 


Per ct. 

2.41 
1.94 


Per ct. 
0.79 
.60 




96.96 


3.05 


.18 


.96 


1.22 


2.18 


.70 




Beef, round, browned, 2-inch 
cubes. 




139 


97. 27 


2.73 


.17 


.88 


1.07 


1.95 


.61 




Average Nos. 1642, 1754, 
and 1756 






97.06 


2.94 


.18 


.93 


1.17 


2.10 


67 




Beef, round, browned, 2-inch 
cubes 




136 


97.20 
97. 72 


2.80 
2.28 


:?? 


.85 
.75 


1.11 

.84 


1.96 
1.59 


61 


145 
154 


Beef, round, 2-inch cubes 

do 


.52 




Average Nos. 1772 and 
1783 

Beef, round, 1-inch cubes 

Beef, round, 2-inch cubes 

Average 




'" 








97.46 


2.54 


.20 


.80 


.98 


1.78 


.57 


108 
134 


96. 57 
97. 05 


3.43 
2.95 


.22 

.28 


1.07 

.87 


1.37 
1.19 


2.44 
2.06 


.76 
.61 




96.81 


3.19 


.25 


.97 


1.28 


2.25 


.69 




Beef, round, 1 piece 




144 


97.98 
97.70 


2.02 
2.30 


.15 
.16 


.67' 
.74 


.74 
.88 


1.41 
1.62 


.46 


153 


do 


.52 




Average 






97.84 
97.33 


2.16 

2.68 




.16 


.71 


.81 


1.52 


.49 




Average Nos. 1641,1744, 
1773, and 1784 






.20 


.84 


1.05 


1.89 


.59 



212 

Table 133. — Composition of clear, filtered hroth. {Results of experiments made in 
i905-i96>4)— Continued. 



Cook- 
ing ex- 
peri- 
ment 
No. 


Lab- 
ora- 
tory 
No. 


Kind of meat. 


Percentage composition of clear, filtered broth. 


Water. 


Total 
solid 
mat- 
ter. 


Pro- 
teid. 


Organic extractives. 




Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


Ash. 


138 
140 


1755 
1757 

1743 
1745 

1646 
1645 

1654 
1658 

1644 
1720 

1665 
1673 
1703 

1669 
1653 
1664 

1639 
1643 
1721 

1704 
1652 


Beef, roimd, 2-inch cubes 

Beef, round, browned, 2-inch 


Per ct. 

97. 10 

97. 12 


Per ct. 

2.90 

2.88 


Per ct. 
0.26 

.25 


Per ct. 
0.91 

.89 


Per ct. 

1.08 

1.09 


Per ct. 
1.99 

1.98 


Per ct. 
0.64 

.64 










97.11 


2.89 


.26 


.90 


1.09 


1.99 


.64 




Beef, round, 2-inch cubes 

Beef, round, browned, 2-inch 
cubes 




133 
135 


97.02 
97.14 


2.98 
2.86 


.35 
.34 


.89 
.84 


1.12 
1.09 


2.01 
1.93 


.62 
.58 




Average 






97.08 


2.92 


.35 


.86 


1.11 


1.97 


.60 




Average of all cooked 3 
hours 

Beef, round, f-inch cubes 

.do 






97.21 


2.79 


.23 


.87 


1.08 


1.95 


.61 


113 
112 


96.88 
96.82 


3:12 
3.18 


.24 
.15 


.93 
1.01 


1.21 
1.29 


2.14 
2.30 


.75 
.74 




Veal, leg, 1-inch cubes 

do 

Average Nos. 1654 and 
1658 




116 
118 


97.06 
97.13 


2.94 

2.87 


.41 
.46 


.76 
.80 


1.15 
.97 


1.91 
1.77 


.63 
.64 




97.10 


2.91 


.44 


.78 


1.06 


1.84 


.64 




Average Nos. 1645,1654, 
and 1658. 






97.00 


3.00 


.34 


.86 


1.14 


2.00 


.67 




Beef, round, f-inch cubes 

Beef, round, 1-inch cubes 

Average 




111 
131 


96.93 
96.75 


3.07 
3.25 


.22 
.29 


.93 
.96 


1.21 
1.36 


2.14 
2.32 


.71 
.64 




96.84 


3.16 


.26 


.94 


1.29 


2.23 


.68 




Beef, neck, |-inch cubes 

Beef, rump, 1-inch cubes. . . . 
.do ... 




121 


97.07 
97.56 
97.11 


2.93 
2.44 
2.89 










.68 


123 
125 


.34 
.35 


.65 

.88 


.92 
1.05 


1.57 
1.93 


.53 
.61 




Average Nos. 1673 and 
1703 






97.34 


2.67 


.35 


.76 


.99 


1.76 


r.7 




Beef, flank, f-inch cubes 

Veal, leg, 1-inch cubes 

do 




122 
115 
117 


97.49 
97.12 
97.18 


2.51 
2.88 
2.82 


.65 

.27 
.50 


.60 

.85 
.78 


.79 
1.13 
.92 


1.39 
1.98 
1.70 


.47 
.63 
.62 




Average Nos. 1653 and 
1664. 






97.15 


2.85 


.39 


.81 


1.03 


1.84 


.63 




Average Nos. 1644, 
1653, 1664, 1665, 1669, 
1673,1703, and 1720... 

Beef, round, 1-inch cubes 

Beef, round, |-inch cubes 

Beef, round, 1-inch cubes 






97.15 


2.85 


.38 


.81 


1.05 


1.86 


.61 


107 
110 
132 


96.83 
96.96 
96.61 


3.17 
3.04 
3.39 


.34 
.41 
.61 


.89 
.89 
.89 


1.26 
1.10 
1.29 


2.15 
1.99 
2.18 


.67 
.64 
.60 




96.80 


^ 3.20 


.45 


.89 


1.22 


2.11 


.64 




Beef, rump, 1-inch cubes .... 
Veal, leg, 1-inch cubes 

Average Nos. 1639,1643, 
1652, 1704, and 1721... 

Average of all cooked 
5 hours 




126 
114 


96.81 
97.32 


3.19 
2.68 


.90 

.55 


.77 
.67 


.97 
.96 


1.74 
1.63 


.54 
.51 




96.91 


3.09 


.56 


.82 


1.12 


1.94 


.59 




97.04 


2.96 


.42 


.83 


1.10 


1.93 


.62 




Average of all cooked 3 






97.11 


.2.89 


.33 


.85 


1.09 


1.94 


.62 










97.98 
96.57 


3.43 

2.02 


.96 
.15 


1.07 
.60 


1.37 

.74 


2.44 
1.39 


.79 




Minimum 


.46 









213 

Table 133. — Composition of clear, filtered broth. (Resvlts of experiwents made in 
1903-1904)— Continued. 



ook- 


Lab- 
ora- 
tory 
No. 


Kind of meat. 


Percentage composition of the clear, filtered 
broth. (Water-free substance.) 


gex- 
jeri- 


Pro- 
teid. 


Organic extractives. 




nent 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


Ash. 


109 


1642 
1754 

1756 

1746 
1772 
1783 

1641 
1744 

1773 
1784 

1755 
1757 

1743 
1745 

1646 
1645 

1654 
1658 

1644 
1720 

1665 
1673 
1703 

1669 
1653 
1664 


Beef, round, 1-inch cubes 


Per cent. 
5.34 
6.62 


Per cent. 
30.86 
31.99 


Per cent. 
40.65 
39.34 


Per cent. 
71.51 
71.32 


Per cent. 
23. 44 


137 




22.00 










5.98 


31.43 


40.00 


71.42 


22. 75 




Beef, round, browned, 2-inch cubes. 

Average Nos. 1642, 1754, 1756... 

Beef, round, browned, 2-inch cubes. 




139 


6.23 


32.23 


39.19 


71.43 


22.35 




6.06 


31.69 


39.73 


71.42 


22.62 


136 
145 


7.86 
7.45 


30.36 
32.89 


39.64 
36.84 


70.00 
69.74 


21.79 
22.81 


154 


do 






Average Nos. 1772 and 1783. . . 













7.66 


31.63 


38.24 


69.87 


22.30 


108 


6.41 
9.49 


31.20 
29.49 


39.94 
40.34 


71.14 
69.83 


22.16 


134 




20.68 










7.95 


30.35 


40.14 


70.49 


21. 12 








144 


7.43 
6.C6 


33.17 
32.17 


36.63 
38.26 


69.80 
70.43 


22.77 


153 


do 


22.61 




Average 






7.20 


32.67 


37.45 


70.12 


22.69 




Average Nos. 1641, 1744, 1773, 
and 1784 






7.57 


31.51 


38.79 


70.30 


22 06 




Beef, round, 2-inch cubes 




138 


8.97 
8.68 


31.38 
30.90 


37.24 
37.85 


68.62 
68.75 


22.07 


140 


Beef, round, browned, 2-inch cubes. 


22.22 




8.82 


31.14 


37.55 


68.69 


22.15 








133 


11.74 
11.89 


29.87 
29.37 


37.58 
38.11 


67.45 

67.48 


20.80 


135 


Beef, round, browned, 2-inch cubes . 


20.28 




11.82 


29.62 


37.85 


67.47 


20. 54 




Average of all cooked 3 hours. 






8.08 


31.22 


38.59 


69.81 


22.00 


113 


7.69 
4.72 

13.95 
16.03 


29.81 
31.76 


38.78 
40.57 


68.59 
72.33 


24.04 


11? 


. .do. 


23 27 








Ilfi 


25. 85 

27.87 


39.12 
33.80 


64.97 
61.67 


21 43 


118 


do 


22.30 




Average Nos. 1654 and 16.")S... 

Average Nos. 1645,. 1654, and 
1658 






14.99 


26.86 


36. 46 


63.32 


21.87 




11.57 


28. 49 


37.83 


66.32 


22.33 








111 


7.17 

8.92 


30.29 
29. 54 


39.41 

41.85 


69.71 
71.38 


23.13 


131 




19.69 










8.05 


29.92 


40.63 


70.55 


21.41 




Beef, neck, J-inch cubes. . . . 




m 










23.21 


1?3 


Beef, rump, 1-inch cubes 


13.93 
12.11 


26.64 
30. 45 


37.70 
36.33 


64.34 
66.78 


21.72 


1?5 


do 


21.11 




Average Nos. 1673 and 1703. . . . 
Beef, flank, f-inch cubes 






13.02 


28.55 


37.02 


65.56 


21.42 


1?9 


25.90 
9.38 
17.73 


23.91 
29.51 
27.66 


31.47 
39.24 
32.63 


55.37 
68.75 
60.29 


18.73 


115 


Veal, leg, 1-inch cubes 


21.88 


117 


do 


21.99 




Average Nos. 1653 and 1664... 

Average Nos. 1644, 1653, 1664, 
1665, 1669, 1673, 1703, and 1720 






13.56 


28.59 


35.94 


64.52 


21.94 




13.59 


28.29 


36. 95 


65.23 


21.44 



214 



Table 133. — Composition of clear, filtered hroih. (Results of experiments made in 
1903-1904)— Continued. 



Cook- 


Lab- 
ora- 
tory 
No. 


Kind of meat. 


Percentage composition of the clear, filtered 
broth. (Water-free substance.) 


ing ex- 
peri- 


Pro- 
teid. 


. Organic extractives. 




ment 
No. 


Nitrog- 
enous. 


Non- 
nitrog- 
enous. 


Total. 


Ash. 


107 


1639 
1643 
1721 

1704 
1652 




Per cent. 
10.73 
13.49 
17.99 


Per cent. 
28.07 
29.28 
26.25 


Per cent. 
39.75 
36.18 
38.05 


Per cent. 
67.82 
65.46 
64. 30 


Per cent. 
21.14 


110 


Beef, round, J-inch cubes 


•'1 05 


132 




17.70 




Average 

Beef, rump, 1-inch cubes 






14.07 


27.87 37.99 


65.86 


19.96 


126 


28.21 
20.52 


24.14 
25.00 


30.41 i 54.55 
35.82 60.82 


16.93 


114 


Veal, leg, 1-inch cubes 


19.03 




Average Nos. 1639, 1643, 1652, 
1704, and 1721 






18.19 


26.55 


36.04 


62.59 


19. 17 




Average of all cooked 5 hours. 
Average of all cooked 3 and 5 






14.28 


27.88 i 36.95 


64.82 


21.08 




11.50 


29.38 ; 37.68 


67.06 


21.48 










28.21 
4.72 


33.17 


41.85 


72.33 
54.55 


24. 04 




Minimum 


23.91 


30.41 


16.93 













By referring to Table 132, page 207, it will be seen that on an aver- 
age the 73 samples of clear, filtered meat broths, when calculated on 
the basis of 100 grams of meat per 100 grams of broth, or 1 pound of 
meat per 1.04 pints of complete broth, had the following percentage 
composition: Water 98.03, total solid matter 1.97, proteid 0.17, 
nitrogenous extractives 0.59, nonnitrogenous extractives 0.74, total 
organic extractives 1.34, fat 0.0, and ash 0.46 per cent. 

Comparing the data here given for the clear, filtered broths with 
the results obtained for the complete broths, it is evident that the for- 
mer contain much less total solid matter than the latter. The total 
dry substance in the clear, filtered broths varied from 0.73 to 2.95 per 
cent, the average being 1.97 per cent, while the total solid material in 
the complete broths ranged from 1.12 per cent to 10.27 per cent, aver- 
aging 3.36 per cent. In other words, the inorganic and organic mate- 
rial dissolved in the clear, filtered broths is equal upon the average to 
59 per cent of the total solid matter of the complete broths. 

The smallest quantity of solid matter, 0.73 per cent, was found in 
sample No. 1094, from cooking experiment No. 27, in which a large 
piece of very fat beef, known as ''plate boil, " was cooked at 100° C. for 
ten minutes and then at 80 to 85° C. for two hours. It was composed 
of 0.05 per cent proteid, 0.18 per cent nitrogenous extractives, 0.34 
per cent nonnitrogenous extractives, 0.52 per cent total organic 
extractives, and 0.16 per cent ash, or, on a water-free basis, 6.85 
per cent proteid, 24.66 per cent nitrogenous extractives, 46.57 per cent 
nonnitrogenous extractives, 71.23 per cent total organic extractives, 
and 21.92 per cent ash. 



215 

The largest quantitv of solid matter. 2.95 per cent, in the clear 
broths was noted in sample Xo. 779b, from cooking experiment Xo. 
21 , in wliich a small piece of lean beef round was cooked at 100° C. for 
ten minutes and then at SO to S5° C. for two hours. It consisted of 
0.43 per cent proteid. O.SO per cent nitrogenous extractives. 1.04 per 
cent nonnitrogenous extractives, 1.84 per cent total organic extract- 
ives, and 0.68 per cent ash, or, on a water-free basis, 14.58 per cent 
proteid, 27.12 per cent nitrogenotis extractives, 35.25 per cent non- 
nitrogenous extractives. 62.37 per cent total organic extractives, and 
23.05 per cent ash. 

In discussing (see p. 200") the composition of the complete broths it 
was stated that the ricluiess of the broths, as measured by the total 
sohds wliich they contain, seems to depend largely upon the sizes of 
the pieces of meat used, and in order to show that this conclusion was 
justified the average results of the analyses of several series of com- 
plete broths were considered. It will be of interest to study the 
results obtained in the analysis of the clear, filtered broths from the 
same series of experiments to see whether or not they lead to the same 
conclusion. 

The average amount of solid matter in foiu' clear filtered broths 
(Xos. 1370. 1371, 13S2, and 1383) prepared from lean beef roimd, cut 
into one-half inch cubes, cooked for ten minutes at 100° C, and then 
for two hoiu's at 80 to So° C, was equal to 2.70 per cent of the weight 
of the meat taken, and was made up of 0.11 per cent of proteid. 0.88 
per cent of nitrogenous extractives, 1.06 per cent of nonnitrogenous 
extractives, 1.94 per cent of total organic extractives, and 0.65 per 
cent of ash, or, on a water-free basis, 3.97 per cent proteid, 32.67 per 
cent nitrogenous extractives, 39.42 per cent nonnitrogenous extract- 
ives, 72.09 per cent total organic extractives, and 23.94 per cent ash. 

The average quantity of total solid material in eleven clear broths 
which were made by cooking small pieces of lean beef round (about 
1.5 poimdst for ten minutes at 100° C. and then for two hours at SO to 
S5° C. was equal to 2.65 per cent of the weight of the original com- 
plete broth. The solid constituents of these eleven clear broths con- 
sisted of 0.24 per cent proteid, 0.77 percent nitrogenous extractives, 
1.00 per cent nonnitrogenous extractives, 1.77 per cent total organic 
extractives, and 0.64 per cent ash, or, on a water-free basis, 8.93 per 
cent proteid, 28.94 per cent nitrogenous extractives, 37.65 per cent 
nonnitrogenous extractives. 66.58 per cent total organic extractives, 
and 24.49 per cent ash. 

The average amount of total solid material in eight clear broths. 
Xos. 895, 1027, 1097, 1205, 1211, 1242. 1379, and 1387, prepared by 
cooking a large piece of lean beef roimd (about 4.5 pounds) for ten min- 
utes at 100° C. and then for two hours at 80 to 85° C. was equal to 1.90 
per cent of the weight of the entire broths, and was made up of 0.12 per 



216 

cent of proteid, 0.63 per cent of nitrogenous extractives, 0.71 per cent of 
nonnitrogenous extractives, 1.34 per cent of total organic extractives, 
and 0.45 per cent ash, or, on a water-free basis, 6.50 per cent pro- 
teid, 32.94 per cent nitrogenous extractives, 36.84 per cent nonnitrog- 
enous extractives, 69.78 per cent total organic extractives, and 23.73 
per cent ash. 

It is evident from these data and those on page 200 that the size of 
the piece of meat cooked in hot water influences the composition of 
the complete broth more than it does the clear broth. In other words, 
there are decidedh^ greater differences in the amounts of total sohds 
in the complete broths than in the case of the clear broths, the dif- 
ference being due mainly to variations in proteid and fat. That is 
to say, when meats cut into small cubes are cooked in hot water, 
more fat and coagulated proteid pass into the broth in insoluble form 
than is the case when the meats are cooked in single or large pieces. 
There is also a slighth^ greater quantit}" of organic extractives and 
ash in the broths in the former case than in the latter. 

Table 132, pages 207-209, gives the chemical composition of the 
total solid matter contained in these clear meat broths. On a water- 
free basis" the average values for 73 samples were: Proteid, 8.96 per 
cent; nitrogenous extractives, 29.42 per cent; nonnitrogenous extract- 
ives, 38.44 per cent; total organic extractives, 67.86 per cent, and 
ash, 23.18 per cent. The corresponding data for the same complete 
broths were as follows: Proteid, 11.54 per cent; nitrogenous extract- 
ives, 19.51 per cent; nonnitrogenous extractives, 24.91 per cent; total 
organic extractives, 44.42 per cent; fat, 28.68 per cent, and ash 15.38 
per cent. The solid residues obtained from the clear broths differ 
from those obtained from the complete broths, in that they contain no 
fat, and it follows that the proportions of the other constituents, espe- 
cially organic extractives and ash, are higher. 

Although complete meat broths do not actually contain much real 
nutritive material, namely, proteid and fat, they do contain consid- 
erabty more of these nutrients than the clear broths. In other words, 
the process of clarifying (filtering or straining) broths removes a con- 
siderable proportion of the true nutritive material present and does not 
alter the amount of the less valuable constituents. 

As regards flavor, it is evident that since the amount of total extract- 
ives is not materially reduced, there will be little difference in flavor 
between complete and clear, filtered broths provided the fat content 
in both cases is the same. 

In the experiments here considered, however, the complete broths 
contained considerable fat, which was removed in the process of fil- 
tration. Since it is well known that meat fat possesses a fairly dis- 
tinctive flavor, its removal would tend to modify the flavor of the 
broth to a greater or less degree. The same conditions would also 



217 

obtain in the household. If the complete broth contained but little 
fat, its flavor would be largely due to the extractives, and, conse- 
quently, little modified by straining. So, too, if the broths were 
filtered so that the fat was melted, and so passed through the strainer, 
but little change of flavor would be expected. On the other hand, if 
the original fat content was relatively large, and the fat practically all 
removed by the filtration, the flavor would doubtless be modified 
accordingly. When the data in Table 133 regarding the clear, filtered 
broth from small pieces of meat cooked for fairly long periods are con- 
sidered, it w^ill be seen that, taken either individuafly or as a whole, 
the results are noticeably liigher — that is, the broths are richer than 
those obtained from meats cooked in large pieces for short periods. 

The average percentage composition of 14 clear broths prepared by 
cooking meats for three hours was: Water 97.21, total solid matter 
2.79, proteid 0.23, nitrogenous extractives 0.87, nonnitrogenous 
extractives 1.08, total organic extractives 1.95, and ash 0.61 per 
cent. The average percentage composition of 17 clear broths from 
meats cooked for five hours was: Water 97.04, total solid matter 
2.96, proteid 0.42, nitrogenous extractives 0.83, nonnitrogenous 
extractives, 1.10; total organic extractives, 1.93, and ash 0.62. The 
more extended boiling perceptibly increased the proteid content of 
the broths, though the diff ere aces are less marked than in the case of 
the complete broths. 

The differences pointed out may also be noted when the data are 
considered on a water-free basis. (See Table 133.) 

Nitrogenous Constituents of Broths. 

Since the available information regarding the nature of the proteid 
and nonproteid substances occurring in meats is not very consid- 
erable, it necessarily follows that the character of these constituents in 
broth is also not very well understood. In view of this fact it seemed 
deshable to undertake at least a preliminary study of these sub- 
stances as they occur in broths in connection with the similar studies 
of raw and cooked meats. " 

The details of the methods used have aheady been described, pages 
13-15. The results obtained are given in a condensed form in 
Tables 134 to 136, inclusive. 

a See this bulletin, pp. 141-169. See also Jour. Amer. Chem. Soc, 26 (1904), p. 1086, 
and U. S. Dept. Agr., Bureau of Chemistry Bui, 81, p. 110. See also sununary on p, 229. 



218 



Table 134. — Nitrogen records of the clear, filtered hroth (expressed in percentage of meat 
taken for cooking). 





6 

1 

OS 

s 

1 


i 

be 
§ 


Kind of meat. 


Tempera- 
ture. 


bi) 

1 

8 

o 
.2 

k 


a 
be . 


bD 

if 

o 


1 

8| 

f 


|i 

M 


t3 

if 



II 


rj 


6 

1 


PI 

1- 

< 


bb 

.3 

1 




1642 


1640 
1753 

1753 

1741 
1764 
1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 

113 
112 

116 
118 

111 
131 

121 
123 
125 


Beef, round . . . 


°C. 

Cold. 

Cold. 


°c. 

85 
85 


Hrs. 
3 
3 


Per ct. 
5.770 

5.884 


Per ct. 
0. 3550 
.3038 


Per ct. 

0.0008 



Perot. 
0.0271 
.0277 


Per ct. 
0.0279 
.0277 


Perct. 


1754 


. -do 






Average 






Cold. 


85 


3 


5.827 


.3294 


.0004 


.0274 


.0278 






Beef, round (browned) . 






1756 


Cold. 


85 


3 


5.495 


.3064 





.0273 


.0273 






Average Nos. 1642, 
1754, and 1756.. 

Beef, round (browned). 
Beef, round . 


Cold. 


85 


3 


5.716 


.3217 


.0003 


.0274 


.0276 




1746 
1769 


85 
85 
85 


85 
85 
85 


3 
3 
3 


5.696 
5.810 
6.040 


.3017 
.2671 
.2547 


.0008 
.0021 
.0038 


.0333 
.0244 
.0163 


.0341 
.0265 
.0201 




1780 


do 






Average Nos. 1769 
and 1780 

Average Nos. 1746, 
1769, and 1780.. 

Beef, round 






85 


85 


3 


5.925 


.2609 


.0030 


.0204 


.0233 






85 

100 
100 
100 
100 


85 


3 


5.849 


.2745 


.0022 


.0247 


.0269 




1641 


85 
85 
85 
85 


3 
3 
3 
3 


5.910 
5.862 
5.309 
6.013 


!3224 



.0006 
.0027 
.0055 


.0349 
.0437 
.0206 
.0204 


.0349 
.0443 




1744 


do 




1768 


do 


. 0233 1 


1779 


do 

Average 


.0259 




100 


^ 


3 


5.774 


.2996 


.0022 


.0299 


.0321' 




Beef, round 

Beef, round (browTied). 

Average 




1755 
1757 


Cold. 
Cold. 


100 
100 


3 
3 


5.857 
5.855 


.3267 
.3253 






.0415 
.0393 


.0415 

.0393 




Cold. 


100 3 


5.856 


.3260 





.0404 


. 0404 




Beef, round 








174.S 


100 
100 


100 
100 


1 


5.834 
5.556 


.3403 
.3156 


.0012 
.0006 


.0548 
.0523 


. 0560 


1745 


Beef, round (browned). 


.0529 




100 


100 


=> 


5.695 


.3280 


.0009 


.0536 


.0545 










Average of all 
cooked 3 hours. 






3 


5.7&5 


.3068 


.0013 


.0331 


.0344 










1646 


Beef, round . . 


Cold. 
Cold. 


65 
85 


5 
5 


5.240 
5.420 


.3312 
.3410 


.0116 
.0011 


.0225 
.0198 


.0341 0.0030 


1645 


do 


. 0209 . 0025 




Veal, leg 




1654 


Cold. 
Cold. 


85 
85 


5 
5 


5.070 
4.800 


.3072 
.3260 


.0018 
.0017 


.0498 
.0685 


.0516 .0132 


1658 


do 


. 0702 . 0023 




Average Nos. 1654 
and 1658 

Average Nos. 1645, 
1654, and 1658.. 

Beef, round 






Cold. 


85 


5 


4.935 


.3166 


.0018 


.0592 


.0609 


.0078 




Cold. 


&5 


5 


5.097 


.3247 


.0015 


.0460 


.0476 


.0060 


1644 


100 
100 


S5 
85 


5 
5 


5.590 
5.309 


.3289 
.3500 


.0015 



.0319 
.0460 


.0334 


.0018 


1720 


do 

Average 


.0460 






100 


85^ 5 


5.450 


.3395 


.0008 


.0390 


.03971 -0018 




Beef, neck 


1 


1665 


100 
100 
100 


85 5 
85 5 
a5j 5 


5.039 
3.245 
4.433 


.2238 
.2453 
.3307 


.0024 
.0008 
.0040 


".'6496 
.0501 


1 .0028 


1673 


Beef, rump 


.0498 .0017 


1703 


do.. . 


.0541 












Average Nos. 1673 
•and 1703 


100 


85 5 


3.839 


.2880 


.0024 


.0496 


1 
.0520 .0017 



219 



Table 134. — Nitrogen records of the dear, filtered hroth (e: 
taken for cooTcing) — Continued 



in percentage of meat 





6 

1 

a 
1 

P5 


i 
a 

a. 

§ 


Kind of meat. 


Tempera- 
ture. 


i 

1 
i 

o 






p 
p 




1 


ts 


g 

3 




PI • 


|.a| 

III 


o 

1 


si 


1 

% 


1 


be . 
^ o 

1 




1 - 
.-s-Q a 


^ 2 

^'a 

§ o 

II 


1669 


1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


122 
115 
117 

107 
110 
132 

126 
114 


Beef, flank 


°c. 

100 
100 
100 


°C. 

85 
85 
85 


Hrs. 

5 


Perct. 
3. 210 


Per ct. 

0. 2777 


Perct. 

0.0019 
.0044 
.0017 


Per ct. 
0.0942 
.0230 
.0754 


Per ct. 

0.0961 
.0274 
.0771 


Perct. 
0.0018 


1653 


Veal, leg 


5 5.360 .3152 
5i 4.900| .3292 


.0155 


1664 


.. .do 


.0029 




Average Nos. 1653 
and 1664 

Average Nos. 1644, 
1653, 1664, 1665, 
1669, 1673, 1703, 
and 1720 

Beef, round 






100 


85 


5 


5.130 .3222 


.0031 


.0492 


.0523 


.0092 




100 


85 


5 


4.636 


.3001 


.0021 


.0528 


.0548 


.0044 


1639 


100 
100 
100 


100 
100 
100 


5 5.640 .3392 
5 5.370 .3458 
5' 5.324 .3785 


.0017 

.0035 




.0530 
.0590 
.0962 


. 0547 . . . 


1643 


. .do 


.0625 .0030 


1721 


do 

Average 


.0962 




100 


100 


5 


5.445 .3545 


.0017 


. 0694 


. 071 1 . 00.30 








1704 


100 
100 


100 
100 


5 
5 


4.583; .3787 
5.310 .3013 


.0035 
.0017 


.1364 .1.399 


1652 


Veal, leg 


• .0706 


. 0723 . 0148 




Average Nos. 1639, 
1643, 1652, 1704, 
and 1721 

Average of all 
cooked 5 hours . 

Average of all 
cooked 3 or 5 
hours 






100 


100 


5 


5.246 .3487 


.0021 


.0830 


.0851 .0089 








5 


4.932 .3206 


.0026 


.0591 


.0616 .0054' 


















5.317 .3144 


.0020 


a. 0470 


a. 0489 b.0054 














d 

;z; 
1 

o 


6 

a . 
1 


1 

bD 

8 


Kind of meat. 


.a 

1 
ag 
a" 
1 


PI 
t 

•a^ 
'K 
§ 


^ o 


If 

^ be 


li 

II 

PI a 

11 


II 

IB 
III 


gco 


1 

f 


s 

a 


1642 


1640 
1753 

1753 

1741 
1764 
1775 

1640 
1741 
1764 
1775 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 


Beef, round 


P.ct. 
0.0279 
.0277 


P.ct. 
0.3271 
.2761 


P.ct. 


p.ct. 


P.ct. 
0. 0272 


p.ct. 
n 1144 


p.ct. 


p.ct. 


P.ct. 


1754 


do 

Average 




0.0300 


.0284i .0370 


0. 051 1 


'o.m.37 






; 








.0278 


.30ie 




.0300: .0278j .0757, .0511 





.0137 




Beef, round (browned). 

Average Nos . 1642, 
1754, and 1756... 

Beef, round (browned). 






1756 


.0273 


.2791 




.0285 


.0278 .0352 .0479 


1 .0135 










.0276 


.2941 




.0293 


.0278i .0622; .0495 




. 0136 










1746 


.0341 
.0265 
.0201 


.267e 




.0282 
.0215 
.0226 


.0318, .0339 .0167 
.0281 -09971 .03.57 




.0117 


1769 


.240e 
.234f 




.0115 


1780 


do 

Average Nos. 1769 
and 1780 

Average Nos. 1746, 
1769, and 1780... 




.0127 


.0201 .0362 


.0126 










.0233 


.237f 




.0221 


.0204 


.0249 .0360 




.0121 










.0269 


.247f 


. 


.0241 


.0242 


.0279 .0295 




.0119 








1641 


.0349 
.0443 
.0233 
.0259 


.340C 
.278] 
.215^ 
.235^ 






.0390 
.0390 

ioiio 


.1251 
.0553 






1744 


do 





.0349 
.0189 
.0234 


.0181 


i .0129 


1768 


.. ..do 




.0272 .0330 
.0202 .0338 


.0094 


1779 


do 




.0097 




Average 








.0321 


.267^ 




. 0257 


. 0273 


.0570 .0283 


.0107 








— 




— 




- — 




— 












a Average of 30 analyses. 



b Average of 12 analyses. 



220 



Table 134. — Nitrogen records of the clear, fltered broth (expressed in percentage of meat talcen 
for coohing) — Continued. 



6 

1 
1 


d 

;z; 

1 

1 
a 

1 


1 

SO 

1 

8 


Kind of meat. 


Proteid nitrogen in 
broth. 

Nonproteid nitrogen 
in broth. 


-d 

§1 


x).2 
|| 

'go . 
lit 


11 


It 

g o^ 




1 

f 

2 


I 
o 
B 
S 

1 

o 

2 


1755 
1757 


1753 
1753 

1741 
1741 

1647 
1647 

1656 
1662 

1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 


138 
140 

133 
135 

113 
112 

116 
118 

HI 
131 

121 
123 
125 

122 
115 
117 

107 
110 
132 


Beef, round 

Beef , round (browTied). 

Average 

Beef, round 

Beef, round (browned). 

Average 


P.ct. P.ct.l P.ct. 

0.0415 0.2852! 

.0393 .2860 


P.ct. 
0.0425 
.0364 


p.ct. 
0.0421 
.0315 


p. ct. p. ct. 

0.0426 0.0532 
.0403 .0482 


P.ct. 


p.ct. 
0.0181 
.0176 




.0404 .2856 1 .0395 


.0368 


.0415 .0507 





.0179 


1743 
1745 


.0560 
.0529 


. 2843 
.2627 


0276 

.0309 


.0879 
.0540 


.0266 
. 0545 


.0238 

.0278 


.0156 
.0159 




.0545 


.2735 


.0293 


.0710 


.0406 


0258 


0158 




Average of all 
cooked 3 hours. 










.0344 


.2724 


.0288 


.0343 


.0473 


.0355 




.0135 


1646 


.0371 
.0234 


.2941 
.3176 


1 


.0385 
.0360 


.0437 
.0385 






.0024 


1645 


.do 


1 






.0043 




Veal, leg... 










1654 


.0648 
.0725 


.2424 
.2535 


0.0312' .0196 


.0366 
.0822 


.0353 
.0668 




.0121 


1658 


do 

Average Nos. 1654 
and 1658 

Average Nos. 1645, 
1654, and 1658... 


.0674 


.0246 






.0142 












.0687 


.2480 .0493 


.0221 


.0594 


.0511 






.0132 












.0536 


.2712 .0493 


.0221 


.0516 


.0469 






.0102 










1644 


.0352 
.0460 


.2937 

. 3040 


"'.0483 


.03.55 
.0477 


.0612 






.0061 


1720 


.do.. 


.0540 


.0434 


0.1149 


.0117 










.0406 


. 2989 


.0483 


.0416 


.0576 






.0089 




Beef neck 








1665 






.0248 
.0706 


.0186 
.0410 
.0574 


.0301 
.0291 
.0519 


.0395 
.0338 






.0185 


1673 


Beef, rump 


.0515 
.0541 


.1938 






.0135 


1703 


do 

Average Nos. 1673 
and 1703 

Beef, flank 

Veal, leg 


.2766; 


.0589 


.0327 


.0926 


.0197 




.0528 


.2352 


0706 


040';' 


.0405 


.0464 






.0166 









1669 


.0979 
.0429 
.0800 


.1798 .080."^ .04:^6 


.1019 
.0203 
.0828 


.0912 
.0454 
.0716 


I 


.0195 


1653 


.2723 
.2492 


.0182 .0127 




.0143 


1664 


do 

Average Nos. 1653 
and 1664 

Average Nos. 1644, 
1653, 1664, 1665, 
1669, 1673, 1703, 
and 1720 

Beef, round 


.0661 


.0246 


1 


.0140 










.0615 


.2608 


.0422 


.0187 


.0516 


.0585 


1 


.0142 










.0582 


.2528 


.0520 


n-vi^ 


.0499 

.0799 
.0725 
.0924 


.0570 






.0147 










1639 


.0547 


9MP{ 


.1765 
.0950 
.0928 


1 


1643 


do 

do 

Average 

Beef, rump 


.0655 .2803 








.0073 
.0177 


1721 


.0962 .2823 


0749 


.0441 


.1624 




.0721, .2824 .0749 


.0816 


.1214 




.0125 


1704 


1705 I 126 
1656 ! 114 


. 1399 . 2388 1 . 0875 


.1372 
.0702 


.1218 
.0765 


.0673 


.18121 .0195 


1652 


Veal, leg 


.0871 .2142 .0513 


.0391 





.0137 








Average Nos. 1639, 
1643, 1652, 1704, 
and 1721 

Average of all 
cooked 5 hours. 

Average of all 
cooked 3 or 5 
hours 






.0887 


.2600 


.0513 


.0672 


.0904 


.112.5 






.0146 












.0656 


.2611 


.0512 


.0410 


.0614 


.0708 






.0131 












a. 0510 


a. 2664 


6.0512 


C.0349 


.0492 


.0602 


d.0384 


c.1.378 


/.0133 





















a Average of 30 analyses. 
i> Average of 8 analyses. 



c Average of 13 analyses. 
d Average of 16 analyses. 



e Average of 4 analyses. 
/ Average of 29 analyses. 



221 

Table 135. — Nitrogen records of the clear, filtered broth (expressed in percentage of total 
nitrogen in uncoolced meat). 





6 


a 
^ . 

bjo 
a 

1 

8 


Kind of meat. 


'Tempera- 
ture. 


.3 

1 

o 
a 

■B 

P 


h 

!§ 

o 


<» 

il 

o 


it 
1 


ll 

go 


^3 

fi • 

3 o 

si 
II 

CO 


III 
pi 


1 


.3 
c 
.S 

1 

< 


c 

Ml 

a 


1642 
1754 


1640 
1753 

1753 

1741 
1764 
1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 

1647 
1647 
1656 
1662 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 

113 
112 
116 
118 

111 
131 

121 
123 
125 


Beef, round 

do 


°C. 
Cold. 
Cold. 


°C. 
85 
85 


Hrs. 
3 
3 


P.ct. 
100 
100 


p.ct. 

9.92 
8.85 


p.ct. 

0.02 




P.ct. 
0.76 
.81 


p.ct. 

0.78 
.81 


p.ct. 




Average 






Cold. 


85 


3 


100 


9.39 


.01 


.79 


.80 






Beef, round (browned) . 

Average Nos.1642, 
1754, and 1756 . . 

Beef, round (browned). 
Beef, round. . .. 




1756 


Cold. 


85 


3 


100 


8.93 





.80 


.80 






Cold. 


85 


3 


100 


9.23 


.01 


.79 


.80 





1746 
1769 


85 
85 
8.5 


85 
85 
85 


3 
3 
3 


100 

100 


8.81 

8. 22 


.02 
.06 
.11 


.97 
.75 
.49 


1.00 
.82 
.60 




1780 


do 


100 7.61 






Average Nos.1769 
and 1780 

Average Nos.1746, 
1769, and 1780. . . 

Beef, round 






85 


85 


3 


100 


7.92 


.09 


.62 






85 

100 
100 
100 
100 


85 


3 


100 


8.21 


.06 


.74 


.81 





1641 


85 
85 
85 
85 


3 
3 
3 
3 


100 
100 
100 
100 


10.50 
9.42 
7.35 
7.80 



.02 
.08 
.16 


.97 
1.28 
.63 
.61 


.97 
1.29 
.72 

.77 




1744 


do 




1768 


do 




1779 


do 






Average 






100 


85 


3 


100 


8.77 


.07 


.87 


.94 






Beef, round 




1755 


Cold. 
Cold. 

Cold. 


100 
100 


3 
3 


100 


9.52 






1.21 
1.14 


1.21 
1.14 


. 


1757 


Beef, round (browned). 
Average 


100 


9.47 







100 


3 


100 9.50 





1.18 


1.18 






Beef, round 




1743 


100 
100 


100 
100 


3 
3 


100 9.94 
100 9. 22 


.04 
.02 


1.60 
1.53 


1.64 
1.55 




1745 


Beef, round (browned) . 
Average 


....... 




100 


100 


3 


100 ! 9.58 


.03 


1.57 


1.60 






Average of all 
cooked 3 hours. 

Beef, round 















8.97 


.04 


.97 


1.01 
















1646 


Cold. 
Cold. 
Cold. 
Cold. 


65 
85 
85 
85 


5 
5 


100 9.89 
100 10.18 
100 : 8.85 
100 jl0.09 


.35 
.03 
.05 
.05 


.67 
.59 
1.44 
2.12 


1.02 
.62 
1.49 
2.17 


0.09 


1645 
1654 
1658 


do 

Veal, leg 

do 


.07 
.38 
.07 






Average Nos. 1654 
and 1658 

Average Nos. 1645, 
1654, and 1658... 

Beef, romid 






1647 
1722 

1668 
1676 
1705 


Cold. 


85 


5 


100 9.47 


.05 


1.78 


1.83 


.23 




Cold. 


85 


5 


100 


9.71 


.04 


1.38 


1.43 


.17 


1644 


100 
100 


&5 
85 


5 
5 


100 
100 


9.82 
10.32 


.04 



.95 
1.36 


1.00 
1.36 


.05 


1720 


^" 

Average 






100 


85 


5 


100 


10.07 


.02 


1.16 


1.18 




1665 


Beef, neck 

Beef, rump 

do 

Average Nos. 1673 
and 1703 


100 
100 
100 


85 
85 
85 


5 
5 
5 


100 ' 7.22 


.08 
.03 
.14 






.09 


1673 
1703 


100 
100 


10.22 
11.67 


2.04 
1.77 


2.08 
1.91 


.07 




100 


85 


5 


100 


10.95 


.09 


1.91 


2.00 





222 

Table 135. — Nitrogen records of the clear, filtered broth {expressed in percentage of total 
^nitrogen in uncooked meat) — Continued. 



1653 
1664 



164.3 
1721 



1704 
1652 



1672 122 
1656 i 115 
1662 117 



Kind of meat. 



Beef, flank. . 

Veal, leg 

do 



Tempera- 
ture. 



Average Nos. 1653 
and 1664 



Average IS OS. 1644, 
1653, 1664, 1665, 
1669, 1673, 1703, 
and 1720 



Beef, round. 

....do 

....do 



Average. 



Beef, rump. 
Veal, leg 



Average Nos. 1639, 
1643, 1652, 1704, 
and 1721 



Average of all 
cooked 5 hours. 



Average of 
cooked 3 o 
hours 



P.ct. 
100 
100 
100 



100 



P.ct. 
11.20 

9.08 
10.19 



9.64 



10.01 
10.32 
11.16 



Perot. Perct 
0. 

.13 .66 
.05 2. 



.05 
.10 



1.56 
1.76 
2.84 



4.81 
2.03 



.79 
2. .39 



1.87 
2.84 



S- a 
o S S 

Per ct. 
0.07 
.45 
.09 



.27 



Kind of meat. 



as 






"S+i "S 









1642 
1754 



Beef, round. 
....do 



P.ct. 

0.78 

.81 



P.ct. 

9.14 
8.04 



P.ct. 

"b'.hi 



p.ct. 
0.76 
.83 



P. ct. 
3.20 



1746 


1741 


1769 


1764 


1780 


1775 


1641 


1640 


1744 


1741 


1768 


1764 


1779 


1775 



Beef, round (browned) . 

Average Nos. 1642, 

1754, and 1756... 

Beef, round (browned) . 

Beef, round 

....do 



Average Nos.1769 
and 1780 



Average Nos. 1746, 
1769, and 1780... 



Beef, round 

....do 

....do 

....do 



.97 
1.29 
.72 
.77 



Average . , 



7.81 
7.40 
7.01 



9.52 
8.12 



1.09 
1.14 
.62 
.33 



P.ct. 
"6.' 40 



.34 
.35 



.37 
.36 



.53 I 
1.02 
1.01 



.38 
.29 
.29 



t Average of 12 analyses. 



a Average of 30 analyses. 



223 

Table 135. — Nitrogen records of the clear, filtered hrotJi (expressed in percentage of total 
nitrogen in uncoolced meat) — Continued. 



6 
o 


6 
-a 


*:^ 

be 

.g 

t 


Kind of meat. 


2 


^ 
■53x2 

Pi 
§ 


it 
1! 

1-^ 


Ph=3 

Iff 


p..g 


|| 

It! 


1! 


S 
f 


.i 
a 

B 
B 

03 

2 


1755 


1753 
1753 

1741 
1741 

1647 
1647 
1656 
1662 

1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


138 
140 

133 
135 

113 
112 
116 
118 

111 
131 

121 
123 
125 

122 
115 
117 

107 
110 
132 

126 
114 


Beef, round. . . . 


P.ct. 
1.21 
1.14 


p.ct. 
8 31 
8.33 


P.ct. 


P.ct. 
1.24 
1.06 


p.ct. 
1.23 
.92 


p.ct. 
1.24 
1.17 


P.ct. 
1.55 
1.40 


p.ct. 


P.ct. 
0.53 


1757 


Beef, round (browned) . 
Average 


.51 




1.18 


8.32 




1.15 


1.08 


1.21 


1.48 




.52 








1743 


1.64 
1.55 


8.30 
7.67 




.81 
.90 


2.57 
1.58 


.78 
1.59 


.69 

.82 




.46 


1745 


Beef, round (browned). 


.47 




1.60 


7.99 


.86 


2.08 


1.19 


.76 




.47 




Average of all 
cooked 3 hours. 






1.01 


7.97 




.85 


1.01 


1.37 


1.08 




.40 


1646 


1.11 
.70 
1.87 
2.24 


8.78 
9.48 
6.98 
7.85 






1.15 
1.07 
1.05 
2.54 


1.30 
1.15 
1.02 
2.07 






.07 


1645 


do 










.13 


1654 


Veal, leg 


0.90 
2.09 


.56 
.76 






.35 


1658 


.do. .. 






.44 




Average Nos. 1654 
and 1658 

Average Nos. 1645, 
1654, and 1658... 

Beef, round 










2.06 


7.42 


1.50 


.66 


1.80 


1.55 






.40 












1.60 


8.10 






1.55 


1.41 






.31 














1644 


1.05 
1.36 


8.77 
8.96 






1.06 
1.41 


1.83 
1.59 






.18 


1720 


do 

Average 


;::::: ■■i:42' 


1.28 


3.39 


.34 




1.21 


8.87 




1.24 


1.71 






.26 




Beef, neck 










1665 






.80 
2.94 


.60 
1.71 
2.02 


.97 
1.21 
1.83 


1.28 
1.41 
2.08 






?5o 


1673 




2.15 
1.91 


8.07 
9.76 






.50 


1703 


. .do.. 


1.15 


3.27 


.69 




Average Nos. 1673 
and 1703 

Beef, flank . 






2.03 


8.92 




1.87 


1.52 


1.75 






.63 










1669 


3.95 
1.24 
2.48 


7.25 
7.85 
7.71 


3.24 
.52 
2.05 


1.76 
.37 
.76 


4.11 
.59 
2.56 


3.68 
1.31 
2.22 






.79 


1653 


Veal, leg 






.40 


1664 


do 

Average Nos. 1653 
and 1664 

Average Nos. 1644, 
1653, 1664, 1665, 
1669, 1673, 1703, 
and 1720 

Beef, round 






.43 












1.86 


7.78 


1.29 


.57 


1.58 


1.77 






.42 












2.02 


8.34 


1.91 


1.24 


1.72 


1.93 






.50 










1639 


1.61 
1.96 

2.84 


8.39 
8.37 
8.32 






2.36 
2.16 
2.72 


5.21 
2.84 
2.74 








1643 


do 

do 










.22 


J721 





2.21 


1.30 


4.79 


.52 




Average 






2.14 


8.36 






2.41 


3.60 




.37 




Beef, riunp 











1704 


4.93 
2.51 


8.43 
6.17 


■i.'48' 


3.09 
1.13 


4.84 
2.02 


4.30 
2.20 


2.38 


6.39 


.69 


1652 


Veal, leg 


.39 




Average Nos. 1639, 
1643, 1652, 1704, 
and 1721 

Average of all 
cooked 5 hours . 

Average of all 
cooked 3 or 5 
hours . 










2.77 


7.94 




2.14 


2.82 


3.46 






.46 












2.12 


8.20 


al.75 


1.37 


1.98 


2.27 






.43 












bl.60 


68.09 




cl.ll 


1.54 


1.87 


dl.l9 




«.42 









a Average of 8 analyses, 
b Average of 30 analyses. 



c Average of 24 analyses. 
d Average of 18 analyses, 



« Average of 28 analyses. 



224 

Table 136. — Xitrogen records of the dear, filtered hroth {expressed in percentage of total 
nitrogen in hrotJi). 



1646 

1645 
1654 
16-58 



1644 
1720 



1665 
1673 
1703 





i 


S 
a: 

§ 


Kind of meat. 


Tempera- 
ture. 


S 

3 


5:| 

c 


5: 


2 


^ — 

z 


11 

r = 3: 


r - 

"5." 

Z 




z 

u 

S 


.5 


3 
Q 


_^; 


164'> 


1640 
1/53 

1753 

1741 
1764 
1775 

1640 
1741 
1764 
1775 

1753 
1753 

1741 
1741 


109 
137 

139 

136 
145 
154 

108 
134 
144 
153 

138 
140 

133 
135 


Rfief, Tonnd . 


Cold. 
Cold. 


°C. 

85 
85 


Hrs. P.ct. 
3 5.770 
3 :5.884 


P.ct. 
100 
100 


p. a. 

0.23 



p.ct. 
7.63 
9.12 


P.ct. 
7.86 


P 


ct. 


1754 


do 

Average 

Beef, round (browned). 

Average Nos. 
1642, 1754, and 
1756 

Beef, round (browned) . 

Beef, round 

do 

Average Nos. 
1769 and 1780... 

Average Xos. 
1746. 1769. and 

1780 : 

Beef, round 

do 

do 

do 

Average 

Beef, round 

Beef, round (browned) . 

Average 

Beef, round 

Beef, round (browned) . 

Average 

Average of all 
cooked 3 hours . 


9.12 










Cold. 


85 


3 f.5-827 


100 


.12 


8.38 


8.49 












1756 


Cold. 


85 


3 


5.495 


100 





8.91 


8.91 










Cold. 


85 


3 


5.716 


100 


.08 


8.55 


8.6:3 








1746 


85 
85 

85 


85 
85 
85 


3 


5.606 


100 
100 
100 


•77 
!79 
1.49 


11.04 
9.14 
6.40 


11.30 
9.92 




1769 


3 5.810 
3 6.040 




1780 


7.89 








S.5 


85 


3 5.925 


100 


1.14 


7.77 


8.91 ... 






So 


So 


3 5.S49 


100 


.So 


S.S6 


9.70 ... 




1641 


100 
100 
100 
100 


85 
85 
85 
85 


3 
3 
3 
3 


5.910 
5.862 
5.309 
6.013 


100 
100 
100 
100 



.19 
1.13 
2.10 


9.29 
13.55 
8.63 
7.81 


9.29 
13.74 






1744 






1768 


9.76 
9.91 




1779 










100 


85 


3 


5.774 


100 


.86 


9.82 


10.68 








1755 


Cold. 
Cold. 


100 
100 


3 
3 


5.857 
5.855 


100 
100 






12.70 
12.08 


12.70 
12.08 




1757 










Cold. 


100 


3 


5.856 


100 





12.39 


12.39 








1743 


100 
100 


100 
100 


3 


5 8.S4 


100 
100 


.35 
.19 


16.10 
16.57 


16.45 
16.76 




1745 


3 ;5.556 










100 


100 


3 5.695 


100 


.27 


16.34 


16.61 














3 .1 TTs 


ItX) 


.4S 


10.64 


11.12 


























1647 

1647 
16.56 



1647 
1722 



Beef, round Cold. 

do Cole 

Veal, leg Cmd. 

....do Cold 

Average Nos. 
1654 and 1658. 



Average Nos. 
1645. 1654. and 
16.58 



Beef, round 100 

do 



85 
85 

85 ■ 



5 5.240 
5 15.420 
5 15.070 
5 4.800 



100 


3.50 


6.79 


10.29 


0.91 


100 


.32 


5.81 


6.13 


.73 


100 


.59 


16.21 


16.80 


4.30 


100 


.52 


21.01 


21 .53 


.71 



Average . . . 



Beef, neck 

Beef, rump 100 

do 



-\verage Nos. 
1673 and 1703... 



Cold. 


S-5 


.5 


4.93.5 


100 


.56 


IS. 61 


19.17 


2.51 


Cold. 


85 


5 


5.097 


100 


.48 


14. .34 


14.82 


1.91 


100 
100 


85 
85 


5 


5.590 1 
5.309 


100 
100 


.46 



9.70 
13. 14 


10.16 
13.14 


.54 


100 


85 


5 


5.450 


100 


.23 


11.42 


11.65 




100 1 
100 

100 


85 

85 

S.5 


5 

5 


i5.a39 
3.245 
4.433 


100 

100 
100 


1.07 
.33 

1.21 






1.25 


19.98 
15.15 


20.30 
16.36 


.69 


100 


So 


5 


3.8-39 


100 


.77 


17. .57 


IS. .3:3 





Table 136.- 



225 

Vitrogen records of the dear, Jiltered hroth {expre 
nitrogen in broth) — Continued. 



in percentage of total 



Kind of meat. 



Tempera- 
ture. 



x 


= 






i 


- .2 " i 


-_ 


5- l^^'s 

z z 




z 


1669 
16.=i3 


1672 
1656 
1662 


122 
113 
117 


Beef, flank 

Veal, leg . . 


°C. 
100 
100 
100 

100 


°C. Hrs. P. at. 
85 5 3.210 
85 5 5.360 
So 5 4.900 


F.ct. 
100 
100 
100 


p. ct. ; p. ct. 

0.68 : 33.92 
1.40 i 7.30 
.52 1 22.90 


Pet. 
34.60 
8.6^ 
23.42 


p. ct. 
0.65 
4.92 


1664 


do 

Average Xos. 
1653 and 1664... 


.88 




8.5 5 5.130 


100 


.96 15.10 


16.06 


2.90 



.\verage Xos. 
1644. 16.53, 1664. 
1665. 1669. 1673. 
1703. and 1720 . . 



.71 17.44 18.10 I 



16:39 1637 107 
1643 1647 110 
1721 1722 1.32 



Beef, round . 

....do 

....do 



.Vverage . 



1704 
1652 



Beef, rump 

Veal, leg 

Average Xo.s. 

1639." 164:3, 16.52. 

1704, and 1721. . 
.\verage of all 

cooked 5 hours. 



100 
100 1 
100 1 


100 
100 
100 


5 5.640 ; 
5 5.370 ; 
5 5.324 1 


100 
100 
100 


..50 

1.01 




15.63 
17.06 
25.42 


16.13 
18.07 
25. 42 


"""."87 


100 


100 


5 5.445 ! 


100 


..50 


19.37 


19.87 




100 
100 


100 
lOO 


5 4.583 i 
5 5. .310 ! 


100 i 
100 ' 


.92 
.56 


.36.02 
23.43 


36.94 
23.99 


"4.'9i 



.60 23.51 24.11 



Average of 
cooked 3 o 
hours 



.SO 18.09 18.8 



1641 
1744 
1768 
1779 



' 2>. .2^ 



0-- 
C3 



:-■ =:2 0:5 



Kind of meat. 



1642 16401 109 
1754 I753I 137 



17.56 1753 139 



cs be I 

ItlJ 






Beef, round, 
-...do 



.\verage ' 

Beef, round (browned) .' 

.Vverage Xos. 
1642. 1754, and 
1756 



8.49 
8.91 



1741: 
1764 

1775: 



ll.:30 
9.92: 



P. Ct. J 

92.14'. 

90. 88 . 



Pet. 

7.66 

, 9.35 



P. ct. 
32.23 
12.18 



; ^ 

. P.ct. 



22.21 16.82. 



9.30 9.07: 11.49 15.63. 



SS.70. 
90. OS . 
92. 11 . 



1640 lOS 

1741 134 

1764 144 

1775 153 



Beef, round (browned) . 

Beef, round , 

-...do , 

Average Xos. i 

1769 and 1780... 

.\verage Xos. 

1746," 1769, and 

1780 

Beef, round 

....do 

....do 

....do 



Average ] 10.68 89.:: 



9.35; 
8.05, 

8.87 



10. 54 
10.52 
4.98 



18.63 16.23 4.46 



11.23 
11.12 



5.54I. 
13.37'. 
14.21 . 



3.88 
4.31 
4.95 



9. 70 90. .30 


8.76 


8. 68 


10.08 


11.04.... 


.. 4.:38 


9. 29 90. 71 

13.74 Sfi. 26 

9.76 90:?4 

9.91 90.09 


" io."8.3' 
7 Q--> 
8.96 


10.38 
12.10 
8.:38 
4.21 


33.29. 
17 15 
11.39 

7. 73; 


"5^61 "" 
13.82.... 
12.94,... 


'.'. "4.06 
. . 3. 94 
.. ;3.71 



a. Vverage of 12 analyses. 
11480— No. 182— OB 15 



6.Vverage of 30 analyses. 



226 



Table 136. — Nitrogen records of the dear, jiltered broth (expressed in percentage of total 
nitrogen in broth) — Continued. 



6 
:z; 


6 

1 


a 

^ . 

1 

8 


Kind of meat. 


1^ 


bib 

-og 

O.S 

c 
o 


■0 

11 
ft 

8)g 

gxi 


III 

z 


1.. 

u 

^ 


Nitrogen precipitated 
by phosphotungstic 
acid (cold) . 

Nitrogen precipitated 
by Stutzer's reagent. 


1 

2 ■ 


s 

^ c 

2 
2 


1755 


1753 
1753 

1741 
1741 

1647 
1647 
1656 
1662 

1647 
1722 

1668 
1676 
1705 

1672 
1656 
1662 

1637 
1647 
1722 

1705 
1656 


138 
140 

133 
135 

U3 
112 
116 
118 

111 
131 

121 
123 
125 

122 
113 
117 

107 
110 
132 

126 
114 


Beef, round 


P.ct. 

12.70 
12.08 


F. ct. p. ct. 

87.30 

87.92 


p.ct. 
13.01 
11.19 


P.ct. 
12.89 
9.68 


P. ct. ] P. ct. 
13.04 16 '>8 


P. ct. 


P.ct. 
5 54 


1757 


Beef, round (browTied) . 

Average 

Beef, round 


12. o9j 14. 82 


5.41 




12. .39 


87.61 


12.10 


11.29 


12.72, 15.55 


5.48 


1743 


16. 45 
16. 76 


83. 55 

83.24...... 


8.11 
9.79 


25.83 
17.11 


7.81 fi 9Q 


4 58 


1745 


Beef, round (browned) . 
Average 


17.27 


8.8I; 


5.04 




16.61 


83.39! 


8.95 


21.47 


12.54 


7.90 




4 81 




Average of all 
cooked 3 hours . 






11.12 


88.88 


9.61 


10.91 


14. 73 


■ 12. 07 




4.52 


1646 


11.20 
6.86 
21.10 
22.24 


88.80 
93. 14 
78 90 






11.62 
10.56 
11.91 
25.21 


13.19 
11.29 
11.49 
20.49 




.72 


1645 


. .do 








1 26 


1654 


Veal, leg 


10 Ifi 


6.38 
7.55 




3 94 


1658 


do 


77.76 20.68 






4.36 




Average Nos. 
1654 and 1658... 

Average Nos. 
1645, 1654, and 
16.58 '... 










21.67 


78.33 15.42 


6.97 


18.56 


15.99 




4.15 




16. 73 


83.27 






15. 89 


14.42 




3.19 












1644 


10.70 
13.14 

11.92 


89.30 
86.86 






10.79 
13.63 


18.61 
15.43 






1 85 


1720 


do 


. 


13.80 


V? 40 


32. 83 


3. .'4 














88.08 






12.21 


17.02 






2.60 




Beef, neck 












1665 




11.08 


8.31 
16.71 
17.36 


13. 45 
11.86 
15.69 


17.65 
13.78 






8.27 


1673 


Beef, rump 


20.99 
16. .36 


79.01 
83.64 


28.78 




'28.' 60 


5. .50 


1703 


do 


17.81 9.89 


5.96 




Average Nos. 
1673 and 1703... 

Beef, flank 

Veal, leg 






18.68 


81. 33' 


17.04 


13.78 


1.^.30 




5.73 


1669 


.35. '25 
13.61 
24.30 

18.96 

19.20 


64.75' 28.92 
86.39i 5.77 
75 70' 20-08 


15.70 
4.03 
7.47 


36.69 
6.44 
25.15 


.32. 84 
14.40 
21.75 






7.02 


1653 






4.54 


1664 


do 

Average Nos. 
1653 and 1664... 

Average Nos. 
1644, 1653, 1664, 
1665, 1669, 1673, 

1703, and 1720.. 

Beef, round 

do 

do 

Average 

Beef, rump 

Veal, leg 

Average Nos. 
1639, 1643, 1652, 

1704, and 1721 . . 

Average of all 
cooked 5 hours . 

Average of all 
cooked 3 or 5 
hours 






4.24 














81.04 


12.93 


5.75 


15.80 


18.08j 




4.39 




80 81 


18 Q.'i 


11.91 


16.72 


18.91 






5.09 












1639 


16. 13 
18.94 
25. 42 


83.87 
81.06 
74.58 






23. .56 
20.97 

24. 42 


52. 03 








1643 






27.47 
24. 52 






2.11 


1721 




19.79 


11.65| 42.91 


4.68 




20.16 


79.84: 




22.98 


.34. 67 






3.40 

5.15 
4. •• 5 








1704 
1652 


36. 94 
28.91 


63.06 

71.09 17.03 


23.11 
12.98 


36. 20 
23. .30 


.32. 16 
25. 39 


17.77 


47.85 




25.27 


-4.-3! 


18.63 


25.69 


.32.31 






4.12 




20.13 


79.87al7.82 


12. 77 


18.91 


21.72 


12.93 


6.37.90 


4.22 




cl5. 93 


c84. 07 




dll.l9 


15. .30 


18.56 


el2.29 




/4.35 



a Ave rage of 8 analyses. 
^Average of 4 analyses. 



cAverage of .30 analyses, 
d Average of 24 analyses. 



cAverage of 16 analyses. 
/Average of 28 analyses. 



227 

From Table 134 it will be seen that the clear, filtered broths contain 
from 0.2238 to 0.3787 per cent total nitrogen, the average being 
0.3144 per cent. These figures compared with those in Table 108 
show that the amount of total nitrogen in clear meat broths is much 
less than that contained in the cold-water extracts of uncooked meats, 
when the results are expressed upon the same basis. 

The nitrogen found in the clear, filtered broths in the form of pro- 
teids coagulable by heat in neutral solution varies from none in a 
number of cases to 0.0116 per cent, the average being 0.0020 per cent; 
the albumose nitrogen precipitated with zinc sulphate ranged from 
0.0163 to 0.1364 per cent, averaging 0.0470 per cent of the entire 
weight of the fresh meats; the soluble proteid nitrogen varied from 
0.0201 to 0.1399 per cent, the average being 0.0510 per cent, and the 
nonproteid nitrogen in the clear broths ranged from 0.1798 to 0.3409 
per cent, averaging 0.2664 per cent. 

A small quantity of nitrogen was present as ammonia or ammo- 
nium salts, the average amount being 0.0133 per cent. 

The average quantities of nitrogen precipitated by various reagents 
from clear broths were: Bromin 0.0512 per cent, phosphotungstic 
acid in a hot solution 0.0349 per cent, phosphotungstic acid in a cold 
solution 0.0602 per cent, tannin and salt 0.0492 per cent, and Stutzer's 
reagent 0.0384 per cent. 

In Table 135 the nitrogen records of the clear broths are given in 
the form of percentages of the total nitrogen contained in the uncooked 
flesh. It will be there noted that the total nitrogen found inHhe 
clear broths forms from 7.22 to 13.36 per cent of the total nitrogen 
contained in the uncooked meat. The average amount of soluble 
nitrogen in the 31 samples of clear broths was 9.61 per cent of the 
total nitrogen. The average quantity of soluble nitrogen in the raw 
meats was 22.14 per cent, and the average amount of soluble nitro- 
gen in the 31 samples of boiled meats was 4.71 per cent of the total 
nitrogen. 

The average values for the different nitrogenous constituents are 
also given. 

These data presented for the clear broths calculated in percentages 
of the total soluble nitrogen show that in a considerable number of 
cases there was no nitrogen in the form of compounds coagulated by 
heat, while in others the quantity of nitrogen in this form reaches 
0.35 per cent, the average being 0.06 per cent. 

The data for the other forms of nitrogen may also be readily learned 
from Table 136. The general conclusion from all these considera- 
tions of the character of the nitrogenous constituents of clear, filtered 
broths is that, as compared with raw and boiled meats, they are present 
largely as extractives and to but a slight extent in proteid forms. 



228 



CONCLUSIONS. 



The principal conclusions which can be drawn from the studies 
of meat and meat products reported in this bulletin are the following : 
Meats of different kinds and cuts may be analyzed directl}^ and 
with accuracy — that is, without being first previously air dried. The 
soluble matter in meats may be completeh^ removed by extraction 
with cold water and the preparation and analysis of such cold-water 
extracts is of great importance in studies of the true value of flesh 
foods. The total proportion of raw meat which is soluble in cold 
water is considerable, the average results showing that the cold-water 
extract contains about 2.3 per cent proteid, 1 per cent nitrogenous 
extractives, 1.6 per cent nonnitrogenous extractives, 0.7 per cent nitro- 
gen, and 0.8 per cent ash. None of the fat present in the meat is 
dissolved by cold water. The proportion of each nutrient present in 
the original flesh which is dissolved in cold water is, on an average, 
proteid 13 per cent; organic extractives, including both nitrogenous 
and nonnitrogenous compounds, 100 per cent; ash, 81 per cent; total 
nitrogen, 22 per cent. Of the nitrogen compounds soluble in cold 
water, 46 per cent is coagulated by heat. The nitrogen present is 
about equally divided between proteid and nonproteid bodies. 

Meats cooked by boiling are less soluble in cold water than are 
raw meats, the average amount of nutrients recovered in the extract 
as compared with the total weight of the meats used being 0.4 per 
cent proteid, 0.6 per cent nitrogenous extractives, 0.8 per cent non- 
nitrogenous extractives, 0.3 per cent nitrogen, and 0.4 per cent ash. 
The average ratio of nonproteid to proteid nitrogen is as 1:0.31. 
Expressed as percentages of the amount of each nutrient originally 
present, the average values for the cold-water extract of cooked 
meats are 1 per cent proteid, 100 per cent extractives including both 
nitrogenous and nonnitrogenous compounds, 67 per cent ash, and 1 
per cent nitrogen. As in the case of raw meat, no fat is dissolved by 
the cold water. 

The different methods commonty followed in cooking meat in hot 
water vary somewhat as to time and temperature of cooking, but the 
resulting cooked meats are quite similar as regards composition 
and also as regards the proportion of their constituents which are 
soluble in cold water. 

Meats cooked by dry heat, as in roasting, broiling, sauteing, and 
frying, are on an average 2.4 times more soluble in water than 
boiled meats but are only a little more than half as soluble as raw 
meats. The results show that on an average cold water removes 
the following percentage amounts from meats cooked by dry heat: 
Proteid 0.7, nitrogenous extractives 1.3 nonnitrogenous extract- 
ives 1.6, nitrogen 0.5, and ash 1 percent. Considered on a water-tree 



229 

basis, roast meats contain about 2.3 times as much soluble proteid 
and nonnitrogenous extractives and 2.5 times as much nitrogenous 
extractives and ash as boiled meats. 

The more pronounced flavor of meats cooked by dr}^ heat as 
compared with those cooked in hot water is without doubt due to 
the larger proportion of soluble constituents which the former con- 
tains. As -regards the losses in weight w^hen meat is cooked in hot 
w^ater, the average values show that it is equal to from 10 to 50 per 
cent of the total weight of the fresh meat used, the average being 
about 34 per cent. The amount of water removed by the heat of 
boiling ranges from about IcS to 69 per cent, the average being 45 
per cent of the amount originall}^ present. The total protein removed 
in the broth varies from 3 per cent to 13 per cent, averaging 7 per 
cent. The proportion of fat originally present in the raw^ meat 
which is recovered in the broth varies from 0.6 to 37 per cent, and 
the proportion of mineral matter from 20 to 67 per cent, averaging 
not far from 45 per cent. The nutrients in the broth expressed as 
percentages of the total w^eight of the uncooked meat on an average 
equal, w^ater 31, proteid 1, fat 1, and ash 0.5 per cent. The 
fatter kinds and cuts of meat lose less water, proteid, and mineral 
matters, but more fat than leaner kinds of meat. The proportion 
of nutrients extracted in the broth is directl}" proportional to the 
length of time and the temperature of the cooking period. Different 
cuts of some kinds of meat behave differently as regards the nature and 
amount of the losses they sustain when cooked in hot water. On an 
average, the larger the piece the smaller the percentage losses. When 
meat is cooked in water at 80 to 85° C, placing the meat in hot 
or cold water at the start has little effect on the amount of material 
recovered in the broth. Beef used in the preparation of beef tea 
or broth has lost comparatively little of its total nutritive material, 
though most of the constituents which give flavor have been removed. 
The experimental data indicate that on an average 72 per cent of the 
nitrogenous organic extractives originally present in beef is removed 
during boiling, and that the average of nonnitrogenous organic 
extractives removed is also 72 per cent. When meats are cooked 
by dry heat the losses sustained are much smaller than when cooked 
in hot water, being, on an average, water, 35 per cent; nitrogenous 
extractives, 9 per cent; nonnitrogenous extractives, 17 per cent; fat, 
7 per cent, and ash, 12 per cent. On an average there was an appar- 
ent gain of 4 per cent proteid, this apparently anomalous value 
])eing probably due to unavoidable faults in the experimental 
methods or some similar cause. 

As regards the composition of complete or uniiltered meat broths, 
the average resuUs vary, the total solid matter containing from 1 
to 10 per cent of the total quantity of meat used. On an average 



230 

the percentage composition of a large number of broths was, water, 
97; total soHds, 3; proteid,0.3; nitrogenous extractives, 0.6; nonni- 
trogenous extractives, 0.7; total organic extractives, 1.3; fat, 1.3, and 
ash 0.5 per cent. On an average 0.24 per cent of the total nitrogen 
w^as present as proteids and 0.18 per cent as nonproteid bodies. 
The clear, filtered broths contained less of the important food ele- 
ments, i. e., proteids and fat, than complete or unfiltered broths, but 
practically the same amounts of the different extractive bodies and 
ash. In other words, they have less food value but fully as much 
flavor as the unfiltered broths, provided the fat is removed in both 
cases. Meat fat possesses more or less distinctive flavor, and if pres- 
ent modifies the flavor of the broth. Both filtered and unfiltered 
broths have a low food value as compared with the meats from 
which they are made, or as compared with meats cooked by dry heat 
or in hot water. This is obvious when it is remembered that broth 
or soup is made up largely of water. 

The small amount of nutritive material in broth or soup is chiefly 
in the form of organic extractives. The richness of the broth 
increases as the size of the pieces of meat used in making it decreases. 
An increase in the time of cooking also increases the amount of 
nutrients found in the broth. The broth is very little richer when 
made from bones as well as meat, the chief nutrients thus added 
being fat and soluble proteid. 

In general the various methods of cooking materially modify the 
appearance, texture, and flavor of meat and hence its palatability, 
but have little effect on total nutritive value. Wliether it be cooked 
in hot water, as in boiling or stewing, or by dry heat, as in roasting, 
broiling, sauteing, or frying, meat of all kinds has a high food value 
when judged by the kind and amount of nutritive ingredients which 
are present. 

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